Greek Phyllo Wrapped Shrimp

Posted On December 31, 2006

Filed under Hellenic Food
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Ingredients >
MARINADE >
5 tablespoons olive oil
2 tablespoons minced fresh ginger
2 cloves garlic, peeled, minced
2 teaspoons minced thyme, or 1/2 teaspoon dried
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 to 30 large shrimp (15 count per pound), peeled, deveined
12 to 15 thin slices of prosciutto, cut in half lengthwise
6 sheets of phyllo dough
4 to 6 tablespoons melted and cooled unsalted butter
Mango Salsa (see recipe)

Method >
In a large bowl or plastic sealable bag, combine all the marinade ingredients.
Add the shrimp and toss to coat it with the marinade. Cover or seal the bag and refrigerate for 3 hours.
Remove the shrimp from the marinade and wrap each in a half slice of prosciutto.
Layer 3 sheets of phyllo, brushing each sheet, in streaks, with melted butter. Cut each stack into strips widthwise, about 1 inch wide.
Preheat the oven to 400 degrees. Coat a baking sheet with nonstick spray.
Wrap the phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with melted butter.
Place the phyllo-wrapped shrimp on the baking sheet and bake 10 to 12 minutes or until golden brown.
Remove the appetizers from the oven and serve them with Mango Salsa (see recipe) or any favorite cocktail sauce.

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