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
Cream cheese, bread crumbs, coriander and mustard.
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).
In 350ºF convection oven 10 min. or until golden brown.
Curried Tzatziki Sauce:
All ingredients except tomatoes.
For each serving:
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.