Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce

Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce
Yield:
12 servings, 4 pouches (300 g) each

Ingredients

Ingredients Weights Measures
Shrimp Pouches
Philadelphia Light Brick Cream Cheese Spread, softened 1.5 lb. [675 g]
panko bread crumbs 2.4 oz. [70 g] 3/4 cup [175 mL]
ground coriander 1/4 cup [50 mL]
country-style Dijon mustard 2 oz. [60 g] 1/4 cup [50 mL]
frozen phyllo dough (14x9-inch sheets), thawed 8 oz. [225 g] 16 sheets
extra virgin olive oil 3 fl oz [85 g] 1/3 cup [75 mL]
uncooked large shrimp, peeled with tails left on, deveined 3.75 lb. [1.7 kg] 48 each
Curried Tzatziki Sauce
Greek-style yogurt 12 oz. [340 g] 1-1/2 cups [375 mL]
curry powder 2 Tbsp. [30 mL]
garlic cloves, minced 1.25 oz. [35 g] 6 each
scallions, diced 1.5 oz. [45 g] 1/3 cup [75 mL]
cucumbers, diced 12 oz. [340 g] 1-1/2 cups [375 mL]
fresh mint, chiffonade 2 Tbsp. [30 mL]
fresh lemon juice 1 fl oz [30 g] 2 Tbsp. [30 mL]
tomatoes, finely diced 1.5 oz. [45 g] 1/4 cup [50 mL]
Shrimp Pouches
Philadelphia Light Brick Cream Cheese Spread, softened 4 oz. [115 g]
panko bread crumbs 2 Tbsp. [30 mL]
ground coriander 2 tsp. [10 mL]
country-style Dijon mustard 2 tsp. [10 mL]
frozen phyllo dough (14x9-inch sheets), thawed 1.3 oz. [35 g] 3 sheets
extra virgin olive oil .5 oz. [15 g] 1 Tbsp. [15 mL]
uncooked large shrimp, peeled with tails left on, deveined 10 oz. [285 g] 8 each
Curried Tzatziki Sauce
Greek-style yogurt 2 oz. [60 g] 1/4 cup [50 mL]
curry powder 1 tsp. [5 mL]
garlic cloves, minced 1 each
scallions, diced 1 Tbsp. [15 mL]
cucumbers, diced 2 oz. [60 g] 1/4 cup [50 mL]
fresh mint, chiffonade 1 tsp. [5 mL]
fresh lemon juice 1 tsp. [5 mL]
tomatoes, finely diced 2 tsp. [10 mL]

Directions

Shrimp Pouches: Mix cream cheese, bread crumbs, coriander and mustard.

Stack phyllo sheets; cut into 4-1/2-inch squares. Cover with plastic wrap and a damp towel until ready to use. Remove 2 phyllo squares; stack with top square angled over bottom square to resemble an 8-pointed star. Brush lightly with oil. Spoon about 1-1/2 Tbsp. (22 mL) cream cheese mixture onto centre of star; top with 1 shrimp, tail-end up. Wrap phyllo around shrimp to make pouch, with shrimp tail sticking out. Place in parchment paper-lined sheet pan. Repeat to make 48 pouches (or to make 8 pouches for trial recipe).

Bake in 350ºF convection oven 10 min. or until golden brown.

Curried Tzatziki Sauce: Mix all ingredients except tomatoes.

For each serving: Spoon 4 dollops of Curried Tzatziki Sauce (about 1 Tbsp. [15 mL] each) onto plate; top each with 1 Shrimp Pouch. Sprinkle evenly with 1 tsp. (5 mL) tomatoes.

Kraft Kitchens Tips

Note
Wrap any leftover phyllo from package tightly with plastic wrap. Refrigerate up to 2 weeks.

568846 : 133410

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Nutritional Information
Calories
 430
Total fat
 22 g
Saturated fat
 9 g
Cholesterol
 260 mg
Sodium
 830 mg
Carbohydrate
 23 g
Dietary fibre
 1 g
Sugars
 5 g
Protein
 37 g
Vitamin A
 25 %DV
Vitamin C
 10 %DV
Calcium
 15 %DV
Iron
 25 %DV