Скачать с ютуб Crispy Shrimp Kataifi with Kalamata Olive Aioli Sauce | Crispy Shrimp wrapped in Phyllo в хорошем качестве

Crispy Shrimp Kataifi with Kalamata Olive Aioli Sauce | Crispy Shrimp wrapped in Phyllo

Crispy Shrimp Kataifi with Kalamata Aioli (Crispy Shrimp wrapped in Phyllo) This is such an easy recipe; I love making it as an appetizer. I wrap up the shrimp and pop them in the oven. While they are baking, I make the sauce for dipping and it’s so good! Makes 6 pieces 6 jumbo uncooked shrimp with tails * cleaned and deveined 1 tsp olive oil ¼ teaspoon salt ¼ teaspoon cracked pepper 6 Wooden skewers About 1 cup Kataifi phyllo Kalamata Olive Aioli Sauce ¼ cups kalamata olives 1 cup mayonnaise 1 TBSP fresh lemon juice 1 Tsp minced garlic ¼ tsp salt Preheat the oven to 400 degrees F. Add the shrimp to a bowl. Drizzle the olive oil, salt, and pepper over the shrimp and toss it well. Skewer each shrimp from the tail to the head so they are straightened out Take 6 handfuls of the dough and form them into lines that are a little longer and wider than each shrimp. For each shrimp, drizzle a little olive oil on one phyllo line and tightly roll the shrimp in the phyllo so it is completely coated all the way around. Place the wrapped shrimp on a baking sheet lined with parchment paper, and bake for 10-12 minutes. The phyllo will be lightly golden brown and the shrimp completely cooked through. While the shrimp is baking, make the aioli. Add all the ingredients for the Aioli to a food processor fitted with a small blade and pulse until everything is completely combined. Serve the hot shrimp with the sauce on the side for dipping. Enjoy!