Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce



Shrimp Pouches
2 cups Panko bread crumbs
2 cups Ground coriander
2 cups Country-style Dijon mustard
3 sheet Frozen phyllo dough (14x9-inch sheets), thawed
1 cups Extra virgin olive oil
8 each Uncooked large shrimp, peeled with tails left on, deveined
1-1/2 cups Greek-style yogurt
Curried Tzatziki Sauce
1 cups Curry powder
1 each Garlic cloves, minced
1 cups Scallions, diced
1/4 cups Cucumbers, diced
1 cups Fresh mint, chiffonade
1 cups Fresh lemon juice
2 cups Tomatoes, finely diced


Preparation Steps
  • 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.
cookie settings