Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise
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.
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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