Recipe - Curried Shrimp Phyllo Bundles

1/3 cup Plain yogurt
One fourth cup Coconut
One fourth cup Finely chopped unsalted
peanuts
2 tablespoon Chopped chutney
1 teaspoon Curry powder
One half teaspoon Grated gingerroot or One fourth tsp
ground ginger
4 ounce Can tiny shrimp, drained
6 Sheets frozen phyllo dough
(16 x 12 inches), thawed
One half cup Margarine or butter, melted

Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts,
chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp.

Unfold phyllo dough. Place one sheet of phyllo dough on a
waxedpaperlined cutting board. Cover remaining sheets with a damp paper
towel or cloth. Keep covered to prevent drying. Generously brush with some
of the margarine or butter. Top with another sheet of phyllo, then brush
with more of the margarine or butter. Repeat with a third sheet of phyllo
and margarine or butter.

Using a sharp knife, cut the stack of buttered phyllo sheets into twelve
4inch squares. Place about 2 teaspoons of the filling in the center of
each square. For each bundle, bring the 4 corners together; 1 pinch and
twist slightly.

Repeat with the remaining phyllo dough, margarine or butter, and filling to
make 24 bundles total. Arrange bundles on an ungreased parchment or
foillined baking sheet.

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till
golden. Serve immediately. Makes 24 bundles.

To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze
the unbaked bundles on a baking sheet. Transfer to a storage container;
seal, label, and place in the freezer. To serve, place frozen bundles on a
parchment or foillined baking sheet. Bake, uncovered, in a 375 degree F
oven for 18 to 20 minutes or till golden.

From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
Karin Brewer, Cooking Echo, 6/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini