Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish

S I

By
@SyiLuvsPastries

A yummy appetizer using phyllo dough.


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Rating:

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Serves:

24

Cook:

10 Min

Ingredients

5 Tbsp
olive oil
2 Tbsp
fresh ginger, minced
2 clove
garlic, minced
2 tsp
fresh rosemary, minced
2 tsp
fresh lemon thyme, minced
5 Tbsp
vodka
1/2 tsp
ground black pepper
24 medium
shrimp, peeled and deveined
12 slice
(thin) prosciutto ham, cut in half lengthwise
12
sheets phyllo dough (9
1/4 c
butter, melted

PAPAYA-TOMATO RELISH

1 medium
papaya, cleaned and diced
1/3 c
(1 medium) ripe red tomato, cleaned and diced
1/4 c
chopped parsley
1/4 c
chopped chives
1/4 c
chopped sweet gherkins
1/4 c
diced red bell peppers
3 Tbsp
small capers
1/4 c
rice wine vinegar
1 large
garlic clove, minced
1/3 c
extra virgin olive oil
salt & pepper to taste

Directions Step-By-Step

1
In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
2
Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
3
Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
4
PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

About this Recipe

Course/Dish: Seafood Appetizers