Christmas Shrimp Packages with Ginger and Lime Recipe
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp | 800g |
| Phyllo dough | 25g-100g |
| Lime | 1 |
| Fresh chili pepper | 1 |
| Coconut milk | 100g |
| Fresh ginger | 10g |
| Shallot | 50g |
| Butter | 20g |
| Egg | 1 |
| Poppy seeds | To taste |
Nutritional Information
(Per serving: Estimated)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 25g |
| Fat | 18g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugars | 3g |
| Sodium | 300mg |
Instructions
-
Prepare the Shrimp:
Begin by cleaning the shrimp. Use kitchen scissors to remove the heads, and carefully slit the shells along the back to remove the black vein. Ensure that all shrimp are peeled and deveined properly. -
Prep the Vegetables and Aromatics:
Finely chop the shallot, fresh chili pepper (including the seeds for a bit of heat), and fresh ginger. Set them aside, ready for cooking. -
Sauté the Ingredients:
In a large skillet, melt 10g of butter over medium heat. Once the butter is melted and begins to bubble, add the chopped shallot and sauté for 2 minutes until softened. Then, add the fresh chili and cook for another minute, letting the flavors meld together. -
Add Coconut Milk and Lime:
Pour in the coconut milk along with its juice, stirring to combine. Allow the mixture to simmer for 2 minutes before adding the grated fresh ginger to infuse a zesty and spicy kick into the sauce. Set aside and keep warm. -
Prepare the Phyllo Dough:
Lay out 4 sheets of phyllo dough (each weighing about 25g) on a clean surface. Stack two sheets together, making sure they are perfectly aligned. Using a sharp knife, cut the stacked phyllo into halves along the longer side, creating four rectangular pieces. Repeat this process, so you have four double-layered rectangles. -
Assemble the Shrimp Packages:
Brush each rectangle of phyllo dough generously with melted butter, ensuring it’s evenly coated. Take two shrimp and place them in the center of each rectangle, along with a spoonful of the coconut-lime-ginger sauce. Carefully fold the dough around the shrimp, rolling it up tightly to form a package, resembling a candy wrapper. Twist the ends and tie them securely with kitchen twine to prevent the filling from spilling out. -
Final Touches:
In a small bowl, beat the egg and lightly brush the tops of the phyllo packages with the egg wash. This will give them a golden, crispy finish once baked. -
Bake the Packages:
Place the wrapped shrimp packages on a baking tray lined with parchment paper. Bake them in a preheated oven at 180°C (350°F) for approximately 15-20 minutes, or until the phyllo dough is golden brown and crispy. -
Serve and Enjoy:
Once the packages are baked to perfection, remove them from the oven and let them cool slightly. Serve these delicious Christmas shrimp packages warm, garnished with a sprinkle of poppy seeds for an extra crunch and visual appeal.
These shrimp packages make a fantastic appetizer for your holiday gatherings, blending the delicate flavors of shrimp with the warmth of ginger and the freshness of lime, all wrapped in a buttery, crispy phyllo dough.
Tips:
- For a more intense flavor, you can substitute fresh chili with dried chili flakes if you prefer a spicier kick.
- The shrimp can be marinated briefly in lime juice and ginger for a deeper infusion of flavors before wrapping them.
- To enhance the visual appeal, garnish with finely chopped fresh cilantro or mint leaves.
