Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise

Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise 150 Author: Canadian Living Credits: Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise 150

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.

  • Portion size 22 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 4 oz kataifi phyllo pastry at room temperature (approx)
  • 22 jumbo shrimp (21/25s), peeled and deveined, tails intact
  • 1/4 cup butter melted
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped chives
  • 1 clove garlic minced
  • 1 pinch salt
  • 1 pinch pepper
  • Smoked Paprika Mayonnaise recipe

Method

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.

Nutritional facts Per piece: about

  • Sodium 99 mg
  • Protein 4 g
  • Calories 68.0
  • Total fat 4 g
  • Cholesterol 31 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise

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