Best 10 Shrimp In Spiced Phyllo With Tomato Chutney Recipes

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Embark on a culinary adventure with our guide to creating the perfect shrimp in spiced phyllo with tomato chutney. This delectable dish combines the succulent flavors of shrimp, the aromatic spices of phyllo dough, and the tangy sweetness of tomato chutney.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP IN PHYLLO CUPS



Shrimp in Phyllo Cups image

I almost didn't make these appetizers for last year's Christmas party because I was running out of time, but I knew they'd be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate-very gourmet! This turned out to be one of the night's favorites, and they just flew off the plate. -Terri Edmunds, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
1 medium celery rib, finely chopped
1/2 cup Thousand Island salad dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
3 packages (1.9 ounces each ) frozen miniature phyllo tart shells
2 tablespoons chopped fresh parsley

Steps:

  • Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.

Nutrition Facts :

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES



Spicy Shrimp Fettuccine with Garlic and Tomatoes image

This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.

Provided by bexfoot

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
2 chile peppers, seeded and diced
¾ pound large uncooked shrimp
4 large tomatoes, chopped into small pieces
1 bunch fresh parsley, chopped
1 lemon, juiced
½ teaspoon white sugar
sea salt and freshly ground pepper

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
  • Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
  • Drain fettucine and toss with shrimp mixture.

Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g

SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Provided by CURLING

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 32

Number Of Ingredients 11

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

Steps:

  • Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
  • Puree tomatoes with ginger and garlic in a food processor or blender.
  • Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g

SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE



Shrimp Phyllo Purses with Tomato Chermoula Sauce image

Categories     Shellfish     Tomato     Appetizer     Bake     Lunch     Seafood     Shrimp     Winter     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 cups chopped green onions
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
12 ounces uncooked medium shrimp, peeled, deveined, coarsely chopped
1 ounce bean thread noodles,* soaked in hot water 20 minutes, drained, minced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
3 tablespoons fresh lemon juice
9 17x13-inch sheets frozen phyllo pastry, thawed
1/2 cup (1 stick) butter, melted
6 teaspoons plain dried breadcrumbs
6 fresh chives
Tomato Chermoula Sauce

Steps:

  • Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
  • Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
  • Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.

PHYLLO SHRIMP WITH DIPPING SAUCES



Phyllo Shrimp with Dipping Sauces image

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

Steps:

  • Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

BAKED SHRIMP IN PHYLLO WITH INDIAN SPICE SHRIMP WRAPS AND TOMATO CHUTNEY



Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney image

Provided by Food Network

Yield 5 rolls

Number Of Ingredients 14

3 sheets phyllo dough
Melted butter
1/4 cup ground hazelnuts
1 tablespoon garam masala
5 head-on gulf shrimp
2 tablespoons butter
1 teaspoon ginger, chopped
1 teaspoon shallots, chopped
1/4 teaspoon garlic, chopped
1 tablespoon sugar
1 teaspoon tomato paste
1/2 cup tomato concasse
1 teaspoon lime juice
1/4 cup cilantro, chopped

Steps:

  • Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes.
  • To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
  • Spoon some chutney over each roll before serving it.

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY



Shrimp in Spiced Phyllo with Tomato Chutney image

Categories     Tomato     Bake     Cocktail Party     Dinner     Shrimp     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

  • Preheat oven to 375°F.
  • Make chutney:
  • Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
  • Make shrimp rolls:
  • Stir together nuts and curry powder.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
  • Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
  • Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
  • Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
  • Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
  • Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
  • Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
  • Serve shrimp rolls with chutney.

SHRIMP AND TOMATO-GINGER CHUTNEY BITES



Shrimp and Tomato-Ginger Chutney Bites image

Chutney is the real star of these party bites (which can be warmed up slightly before serving, if you like). We use a combo of oil and butter to replace ghee, a kind of toasted clarified butter common in Indian cooking. For the best flavor, make sure your whole spices haven't gone stale--especially the cumin seed.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings (2 shrimp per person)

Number Of Ingredients 16

Pinch cayenne pepper
Pinch curry powder
Cilantro leaves, for garnish
12 large peeled and deveined shrimp, tails on (about 8 ounces)
Kosher salt
1/2 lemon
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 pound grape tomatoes, quartered
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1-inch piece ginger, finely grated
1/4 teaspoon sugar

Steps:

  • Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
  • Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
  • Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
  • Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP PHYLLO TARTS



Shrimp Phyllo Tarts image

These little spicy/tangy appetizers are a breeze to make using frozen phyllo shells. I like to boil my shrimp in Zatarain's crab boil for 3 minutes which gives the shrimp a little extra "zing". The serving size is 2 per person, but I've found from experience most people eat 3-4 so you may want to adjust accordingly.

Provided by Luby Luby Luby

Categories     < 30 Mins

Time 28m

Yield 15 serving(s)

Number Of Ingredients 12

1/2 lb shrimp, cooked, deveined & coarsely chopped
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup parmesan cheese, grated
2 teaspoons prepared horseradish
1 teaspoon lemon juice
1 teaspoon Tabasco sauce
2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1 green onion, minced
2 (2 1/8 ounce) packages frozen miniature phyllo tart shells

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl cream mayonnaise and cream cheese until smooth.
  • Add remaining ingredients except shrimp.
  • When well mixed add shrimp and mix together.
  • Drop by scant tablespoonfuls into phyllo shells.
  • Bake for 10 minutes or until heated through.

Nutrition Facts : Calories 92.6, Fat 7.3, SaturatedFat 3.9, Cholesterol 42.2, Sodium 128.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 4.9

Tips:

  • To make the phyllo dough easier to work with, thaw it in the refrigerator overnight or at room temperature for at least 30 minutes before using.
  • If you don't have a pastry brush, you can use a spoon to spread the melted butter on the phyllo dough.
  • Be careful not to overcook the shrimp, or they will become tough.
  • Serve the shrimp in spiced phyllo with tomato chutney immediately, or the phyllo dough will become soggy.

Conclusion:

Shrimp in spiced phyllo with tomato chutney is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of the crispy phyllo dough, the succulent shrimp, and the flavorful tomato chutney creates a dish that is sure to please everyone. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!

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