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  Recipe Home » Appetizers » Curried Shrimp Phyllo Bundles
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  Curried Shrimp Phyllo Bundles
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 230
Ingredients:
1/3 cup Plain yogurt
1/4 cup Coconut
1/4 cup Finely chopped unsalted peanuts
2 tbsp Chopped chutney
1 tsp Curry powder
1/2 tsp Grated gingerroot or 1/4 tsp ground ginger
4 oz Can tiny shrimp, drained
6 Sheets frozen phyllo dough (16 x 12 inches), thawed
1/2 cup Margarine or butter, melted
Instructions:
Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts,
chutney, curry powder, and gingerroot or ginger. Gently stir in
shrimp.

Unfold phyllo dough. Place one sheet of phyllo dough on a
waxed-paper-lined cutting board. Cover remaining sheets with a damp
paper towel or cloth. Keep covered to prevent drying. Generously
brush with some of the margarine or butter. Top with another sheet of
phyllo, then brush with more of the margarine or butter. Repeat with
a third sheet of phyllo and margarine or butter.

Using a sharp knife, cut the stack of buttered phyllo sheets into
twelve 4-inch squares. Place about 2 teaspoons of the filling in the
center of each square. For each bundle, bring the 4 corners together;
1 pinch and twist slightly.

Repeat with the remaining phyllo dough, margarine or butter, and
filling to make 24 bundles total. Arrange bundles on an ungreased
parchment- or foil-lined baking sheet.

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till
golden. Serve immediately. Makes 24 bundles.

To freeze: Prepare phyllo bundles as directed, except do not bake.
Freeze the unbaked bundles on a baking sheet. Transfer to a storage
container; seal, label, and place in the freezer. To serve, place
frozen bundles on a parchment- or foil-lined baking sheet. Bake,
uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden.

From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
Karin Brewer, Cooking Echo, 6/92
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