Best 6 Phyllo Prosciutto Wrapped Shrimp With Papaya Tomato Relish Recipes

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**Tantalizing Shrimp Dish with Phyllo Pastry, Prosciutto, Papaya-Tomato Relish, and a Trio of Sauces**

Prepare to embark on a culinary adventure with our phyllo prosciutto-wrapped shrimp, a delightful dish that combines crispy phyllo pastry, savory prosciutto, and succulent shrimp in a harmonious dance of flavors. Accompanied by a vibrant papaya-tomato relish that bursts with sweetness and tang, this dish promises a tantalizing experience for your taste buds. To elevate the flavors even further, we offer three distinct sauces—a zesty lemon-herb sauce, a creamy avocado-cilantro sauce, and a spicy chipotle-honey sauce—each adding its own unique dimension to the dish. Get ready to indulge in this culinary symphony that will leave you craving more.

Let's cook with our recipes!

WARM GOAT CHEESE IN PHYLLO



Warm Goat Cheese in Phyllo image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

12 sheets phyllo dough, defrosted
6 tablespoons (3/4 stick) unsalted butter, melted
2 to 3 tablespoons plain dry bread crumbs
3 (3.5- to 5.5-ounce) fresh goat cheese discs
Baby salad greens, such as arugula and mesclun mix, for 6
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
  • Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
  • Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
  • While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
  • Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

PROSCIUTTO PHYLLO ROLL-UPS



Prosciutto Phyllo Roll-Ups image

These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

24 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
8 thin slices prosciutto, cut into 1-inch strips
24 fresh asparagus spears, trimmed
24 fresh green beans, trimmed
ARTICHOKE SAUCE:
1/4 cup sour cream
1/2 teaspoon lemon juice
1 jar (6 ounces) marinated artichoke hearts, drained
2 ounces cream cheese, softened
1/4 cup chopped roasted sweet red peppers, drained
3 tablespoons grated Parmesan cheese
2 green onions, chopped
1 garlic clove, peeled
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

Nutrition Facts :

PHYLLO SHRIMP WITH DIPPING SAUCES



Phyllo Shrimp with Dipping Sauces image

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

Steps:

  • Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

BAKED SHRIMP IN PHYLLO WITH INDIAN SPICE SHRIMP WRAPS AND TOMATO CHUTNEY



Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney image

Provided by Food Network

Yield 5 rolls

Number Of Ingredients 14

3 sheets phyllo dough
Melted butter
1/4 cup ground hazelnuts
1 tablespoon garam masala
5 head-on gulf shrimp
2 tablespoons butter
1 teaspoon ginger, chopped
1 teaspoon shallots, chopped
1/4 teaspoon garlic, chopped
1 tablespoon sugar
1 teaspoon tomato paste
1/2 cup tomato concasse
1 teaspoon lime juice
1/4 cup cilantro, chopped

Steps:

  • Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes.
  • To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
  • Spoon some chutney over each roll before serving it.

SHRIMP AND PROSCIUTTO IN PHYLLO



Shrimp and Prosciutto in Phyllo image

Here's a great appetizer! Succulent shrimp paired with prosciutto (Italian ham). You can't lose! Wonderful spices and fresh herbs, make for a winner in my book. Times do not include time in refrigerator.

Provided by FLUFFSTER

Categories     Ham

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh lemon thyme, minced
5 tablespoons vodka
1/2 teaspoon fresh ground black pepper
24 medium shrimp, peeled and deveined
12 slices prosciutto ham, thin slices, cut in half lengthwise
12 sheets phyllo dough, thawed
1/4 cup butter, melted

Steps:

  • In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
  • Add shrimp, toss to coat with marinade.
  • Cover and refrigerate for 3 hours.
  • Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
  • Wrap phyllo around shrimp to form natural shape of shrimp.
  • Brush outside with butter and refrigerate for 1 hour.
  • Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
  • Serve hot with your favorite sauce, if desired.

Nutrition Facts : Calories 84.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 14.2, Sodium 68.6, Carbohydrate 5.3, Fiber 0.2, Protein 1.9

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce image

Categories     Garlic     Shellfish     Appetizer     Broil     Cocktail Party     Backyard BBQ     Basil     Shrimp     Summer     Grill     Grill/Barbecue     Prosciutto     Bon Appétit     California     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 Appetizer Servings

Number Of Ingredients 8

18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil

Steps:

  • Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
  • Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

Tips:

  • Prep your ingredients in advance: This will help you save time and ensure that everything is ready when you need it.
  • Thaw your shrimp properly: If using frozen shrimp, thaw them in the refrigerator overnight or place them in a colander and run cold water over them for a few minutes.
  • Use high-quality ingredients: This will make a big difference in the final flavor of your dish.
  • Don't overcook the shrimp: They should be cooked just until they are opaque and pink, otherwise they will become tough.
  • Serve the shrimp immediately: They are best when served hot and fresh.

Conclusion:

Phyllo prosciutto wrapped shrimp with papaya tomato relish is a delicious and elegant appetizer that is perfect for any occasion. The shrimp are succulent and flavorful, the prosciutto adds a salty and savory touch, and the papaya tomato relish is a refreshing and tangy complement. This dish is sure to impress your guests and is a great way to start any meal.

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