Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Baked Thai Shrimp With Chile and Cilantro

Author: Chef Allan Schanbacher
Issue: December, 2008, Page 212
Makes 24 pieces

½ cup butter, melted
6 sheets phyllo dough
Small jar Thai chili paste
24 medium (16-20) shrimp, peeled and deveined, with tails left on
½ cup cilantro leaves, washed and dried
2 tablespoons black sesame seeds

Photo by Werner Segarra
1. Preheat oven to 400 degrees. Take 1 sheet of phyllo dough and brush with butter. Repeat process with second and third sheets of dough. Cut dough into 12 strips that are 1½" wide and 10" long. Repeat process with other 3 sheets of phyllo dough.
2. Smear 1/4 teaspoon of chili paste along the bottom of each 10-inch strip of dough. Lay 1 shrimp so the tail hangs out and the top just hangs over the edge of the dough. Scatter a few cilantro leaves along the rest of the dough. Roll the shrimp snug within the dough; seal. Brush the outside of the dough with butter and sprinkle some of the sesame seeds on top to coat. Set aside; repeat process with the other shrimp.
3. Lay shrimp 1 inch apart on a baking tray; cook 6 to 8 minutes or until just cooked through. Serve warm or at room temperature.

Subscribe Today!