Shrimp Wrapped in Kadaifi with Mango Chutney

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November 5, 2015

The Kadaifi keeps the shrimp moist and full of flavor


4 Servings

8 jumbo shrimps, cleaned and deveined

3 garlic gloves, finely diced

1 tablespoon yuzo

2 tablespoons extra virgin olive oil

Kadaifi - shredded phyllo dough


1 mango, diced

½ red onion, finely diced

2 garlic gloves

¾ cup sugar

1 teaspoon chili flakes

1 tablespoon olive oil

Kosher salt


1To make the mango chutney heat 1 tablespoon olive oil in a saucepan. Add the finely diced onion and garlic and cook for 4 minutes, until translucent. Combine with the sugar and mix well. Cook until sugar is completely dissolved and get to a syrupy texture. Once ready add the mango and the chili flakes, cover the water and simmer the mixture for an hour.

2To marinate the shrimp mix the 2 tablespoons extra virgin olive oil with finely diced garlic cloves and 1 tablespoon yuzo. Mix well and add the shrimp. Transfer everything in a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.


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