How To make Curried Shrimp Phylo Bundles
FILLING:
1/3 c Yogurt
1/4 c Coconut
1/4 c Peanuts, chopped
2 tb Chutney
1 ts Curry powder
1/4 ts Ginger
4 1/2 oz Shrimp
BUNDLES:
6 Phyllo dough sheets
1/2 c Butter
In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp. Preheat oven to 375. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4" squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.
To freeze: prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking. Nutrition information per bundle: 76 cal, 2 g protein, 6 g carbohydrate, 5 g fat, 8 mg cholesterol, 91 mg sodium, 34 mg potassium, 0 g dietary fiber. From _Better Homes and Gardens_, Nov 1990. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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When I think of comfort food I think of creamy, delicious Fettucine Alfredo! So when I found this amazing dairy-free cauliflower alfredo sauce I had to share it with you! And it's Paleo, AIP compliant, Gluten/Grain free, Dairy free, Refined Sugar free, Soy free, Nut free, Egg free, and Organic!
The original cauliflower alfredo sauce that I tweaked slightly is in The Hashimoto's AIP Cookbook by Emily Kyle and Phil Kyle which you can buy here...
The Jovial Cassava Pasta can be purchased here...
INGREDIENTS:
(the Sauce)
6 tablespoons of nutritional yeast
4 teaspoons of fresh minced parsley
2 teaspoons of garlic powder
2 teaspoons of pink sea salt
(the Zoodles)
4 spiralized zucchini (you will have extra)
(the Shrimp)
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DIRECTIONS:
* I pan seared the shrimp with olive oil and a light dusting of pink sea salt on medium high heat for about 30 - 45 seconds on each side; then I set the shrimp aside.
* Next, I spiralized the zucchini and set that aside in a large glass bowl.
* Then, I took my pureed cauliflower (which I had boiled for 20 mins on high and blended with an immersion blender) and added the parsley, garlic powder, and 2 more teaspoons of pink sea salt and cooked it on medium-high heat for about 2-3 minutes.
*Your last step is just mixing in the zucchini and shrimp until it's all heated up and ready to serve.
I like to drizzle some organic extra virgin olive oil on top to make this dish really satiating as well. Enjoy!!!!
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**Please note I use all organic ingredients**
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INGREDIENTS - Serves 6
3 cups precooked rice
oil as required
msg 1 tsp
onions 1
spring onions 1 large bunch
peas 2/3 cup
peppers a little red & green
fresh chilli to taste
lemon juice 1 glug
chilli flakes 1 tsp
cabbage 2 cups
prawns - loads
Garlic 4 cloves
Tom yam paste/sachets as required
soya sauce as required
sesame oil a drizzle