Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise

Tested Till Perfect

Look for kataifi (shredded phyllo pastry) in the freezer of Middle Eastern, Greek or gourmet grocery stores. Though all you'll need is about one-quarter of a 453 g package, you should have about half a package so you can choose the longest groupings of threads.

Servings: 22 pieces

Ingredients:

Nutritional Info
Per piece: about -
cal 68
pro 4 g
total fat 4 g
sat. fat 2 g
carb 3 g
fibre trace
chol 31 mg
sodium 99 mg
% RDI: -
calcium 1%
iron 4%
vit A 3%
vit C 2%
folate 2%
    4 oz (125 g) kataifi phyllo, at room temperature (approx)
    22 jumbo shrimp (21/25s), peeled and deveined, tails intact
    1/4 cup (50 mL) butter, melted
    2 tsp (10 mL) chopped fresh parsley or chives
    1 clove garlic, minced
    Pinch each salt and pepper
    Smoked Paprika Mayonnaise

Preparation:

Using scissors, cut kataifi into two 8-inch (20 cm) ropes; separate each into 11 ropes, each with about 10 threads. Working quickly and keeping remaining phyllo covered with damp cloth, wrap kataifi around shrimp, leaving 1/2 inch (1 cm) uncovered at each end and tucking in kataifi ends. Stand with tails upright on greased rimmed baking sheet, propping against sides of sheet if necessary.

Combine butter, parsley, garlic, salt and pepper; drizzle over shrimp. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in 425°F (220°C) oven until kataifi is crisp and golden and shrimp are pink, 8 to 10 minutes. Serve with Smoked Paprika Mayonnaise.

Source

Canadian Living Magazine: November 2007





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