Stuffed with sautéed shrimp and accompanied by a tasty tomato chutney, these golden-brown phyllo pouches are sure to please seafood lovers.
- 1/4 cup olive oil
- 1/2 cup scallions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups fresh shrimp, peeled, deveined and chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- Tomato Chutney
- 2 1/2 cups water
- 2 cups tomatoes, seeded, peeled and chopped
- 1/4 cup white wine vinegar
- 1/4 cup light brown sugar
- 1 teaspoon fresh ginger, grated (or minced)
- 1/2 teaspoon cayenne pepper
- Salt to taste
In a large skillet, heat 2 tablespoons oil over medium heat. Add scallions, garlic, cumin, and paprika and cook for 3 to 5 minutes or until scallions soften. Add shrimp and sauté for 3 to 5 minutes or until cooked through. Remove from heat and stir in cilantro, parsley, and salt and pepper.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 phyllo sheets, brushing each with the butter-oil mixture. Cut two, 5-inch squares from phyllo stack. Place about 1/4 cup of shrimp filling in center of square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture.
Repeat process 4 times to make 10 pouches.
Place filled pouches at least 1″ apart on cookie sheet or baking pan. Bake in preheated 350°F oven for about 20 to 25 minutes or until golden brown.
While pouches are baking, prepare the chutney. In a saucepan, bring to a boil water, tomatoes, vinegar, brown sugar, ginger, cayenne pepper and salt to taste. Reduce heat and let simmer for about 30 minutes or until the water has evaporated and the sauce has thickened.
Serve shrimp pouches with tomato chutney immediately.