Recipe - Gulf Shrimp Cheesecake With Creole Mustard Dressing

3 Sheets phyllo dough
Melted butter
One fourth cup Ground hazelnuts
1 tablespoon Garam masala
8 md Shrimp; (2126 to a pound)

TOMATO CHUTNEY
2 tablespoon Butter
1 teaspoon Ginger; chopped
1 teaspoon Shallots; chopped
One fourth teaspoon Garlic; chopped
1 tablespoon Sugar
1 teaspoon Tomato paste
One half cup Tomato concasse
1 teaspoon Lime juice
One fourth cup Cilantro; chopped

Lay a sheet of phyllo out and brush with melted butter. Sprinkle one third
of the hazelnuts, and then onethird of the garam masala. Repeat process
two more times, placing each new phyllo dough sheet directly on top of the
seasoned phyllo sheets. Cut the stack widthwise into 8 strips, place one
shrimp on the near end of each strip, and roll. Place the rolls on a
lightly greased baking sheet. Bake in a 375degree oven for 8 minutes.

To make chutney, melt the butter in a saute pan, and sweat the ginger,
shallots, and garlic. Add sugar, tomato paste, tomato concasse, limejuice,
and cilantro.

Spoon some chutney over each roll before serving.

Converted by MC_Buster.

Per serving: 627 Calories (kcal); 39g Total Fat; (67% calories from fat);
18g Protein; 25g Carbohydrate; 135mg Cholesterol; 641mg Sodium Food
Exchanges: 2 One half Grain(Starch); 1 One half Lean Meat; One half Vegetable; 0 Fruit; 7
One half Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004

Converted by MM_Buster v2.0n.