Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce

Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce
12 servings, 4 pouches each


Ingredients Weights Measures
Shrimp Pouches
PHILADELPHIA Original Cream Cheese, softened 1.5 lb. -
panko bread crumbs 2.4 oz. 3/4 cup
ground coriander - 1/4 cup
GREY POUPON Country Dijon Mustard 2 oz. 1/4 cup
frozen phyllo dough (14x9-inch sheets), thawed - 16 sheets
extra virgin olive oil 3 fl oz 1/3 cup
uncooked large shrimp, peeled with tails left on, deveined (16/20ct.) 3.75 lb. 48 each
Curried Tzatziki Sauce
Greek-style yogurt 12 oz. 1-1/2 cups
curry powder - 2 Tbsp.
garlic cloves, minced 1.25 oz. 6 each
scallions, diced 1.5 oz. 1/3 cup
cucumbers, diced 12 oz. 1-1/2 cups
fresh mint, chiffonade - 2 Tbsp.
fresh lemon juice 1 fl oz 2 Tbsp.
tomatoes, finely diced 1.5 oz. 1/4 cup


SHRIMP Pouches: Mix cream cheese, bread crumbs, coriander and mustard.

STACK phyllo sheets; cut into 4-1/2-inch squares. Cover with plastic wrap and a damp towel until ready to use. Remove 2 phyllo squares; stack with top square angled over bottom square to resemble an 8-pointed star. Brush lightly with oil. Spoon about 1-1/2 Tbsp. cream cheese mixture onto center of star; top with 1 shrimp, tail-end up. Wrap phyllo around shrimp to make pouch, with shrimp tail sticking out. Place in parchment paper-lined sheet pan. Repeat to make 48 pouches (or to make 8 pouches for trial recipe).

BAKE in 350ºF convection oven 10 min. or until golden brown.

CURRIED Tzatziki Sauce: Mix all ingredients except tomatoes.

FOR each serving: Spoon 4 dollops of Curried Tzatziki Sauce (about 1 Tbsp. each) onto plate; top each with 1 Shrimp Pouch. Sprinkle evenly with 1 tsp. tomatoes.

Kraft Kitchens Tips

Wrap any leftover phyllo from package tightly with plastic wrap. Refrigerate up to 2 weeks.
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Nutritional Information

Nutrition Information

Total fat
 29 g
Saturated fat
 13 g
 360 mg
 1750 mg
 27 g
Dietary fiber
 2 g
 4 g
 40 g
Vitamin A
 20 %DV
Vitamin C
 8 %DV
 25 %DV
 15 %DV