Shrimp Wrapped in Kataifi Dough with Apricot Jam Sauce
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (large) | 12 |
| Kataifi dough (shredded phyllo) | 500 g |
| Fine salt | 1 pinch |
| Black pepper | 1 pinch |
| Fresh thyme leaves | 6 sprigs |
| Apricot jam | 250 g |
| Mixed salad greens | 200 g |
| Extra virgin olive oil | 40 g |
| Fresh lemon juice | ½ lemon |
| Fresh mint leaves | 3 sprigs |
| Peanut oil (for frying) | 500 g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fats | 36 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Instructions
1. Prepare the Shrimp
- Begin by cleaning the shrimp. Keep the head and tail intact for presentation, but gently remove the shells from the central body.
- Using a small knife, carefully devein the shrimp by making a shallow incision along the back and extracting the intestinal tract.
- Season the shrimp with a pinch of salt and black pepper, then sprinkle fresh thyme leaves over them.
2. Skewer the Shrimp
- Insert a toothpick or skewer through the shrimp to maintain their shape during wrapping and frying. This step ensures that the shrimp stays beautifully curled while cooking.
3. Prepare the Kataifi Dough
- Kataifi dough is typically sold frozen, so thaw it in the refrigerator before use. Once thawed, gently separate the strands with your hands.
- Wrap each shrimp with the kataifi dough, starting from the head and wrapping toward the tail to cover the entire body snugly. Ensure the dough is evenly distributed.
4. Fry the Shrimp
- Heat the peanut oil in a deep pan or fryer until it reaches a temperature of 170–180°C (340–360°F). Use a thermometer to monitor the oil’s heat for consistent results.
- Fry the shrimp in small batches, ensuring they are fully submerged in the oil. Cook for approximately 3 minutes or until the kataifi dough turns golden and crisp.
- Remove the shrimp using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. Prepare the Salad Dressing
- Finely chop the mint leaves and mix them with extra virgin olive oil, fresh lemon juice, and a pinch of salt and pepper. Whisk the mixture to create an emulsified dressing.
6. Assemble the Dish
- Toss the mixed salad greens in the mint-lemon dressing and distribute them evenly onto four serving plates.
- Add a dollop or drizzle of apricot jam around the salad greens for a sweet and tangy accent.
- Arrange three shrimp on each plate, placing them elegantly over the salad.
Serving Suggestions
Serve the shrimp warm for the best texture and flavor. The crispy kataifi dough, succulent shrimp, and the sweetness of the apricot jam create a delightful balance of flavors. Pair with a chilled white wine like Sauvignon Blanc or a sparkling water infused with lemon and mint for a refreshing complement.
Enjoy your Shrimp Wrapped in Kataifi Dough with Apricot Jam Sauce and savor the blend of Mediterranean-inspired flavors!
