Shrimp marinated in a garlic butter sauce wrapped in Kataifi phyllo and fried to a perfect crisp; a seafood lover’s finger food.
In a bowl combine the butter, Greek extra virgin olive oil, garlic, salt and pepper. Add in the shrimp. Cover and refrigerate for 1-2 hours.
In a sauté pan on a medium high heat, add in the shrimp and cook for 2 minutes on each side. Remove from the heat and let it cool. Once cooled insert 1 skewer stick beginning from the tail end poking all the way through the shrimp avoiding piercing the other end.
You will need between 5-6 ounces of the Kataifi. Wrap well the remainder and place back into the freezer. Using scissors cut the Kataefi into two 10-inch (25.4 cm) ropes; separate each into 12 ropes, each with about 10 threads. Working quickly and keeping remaining phyllo covered with its plastic covering and a damp cloth, place the shrimp at one end of the Kataefi and begin wrapping/rolling leaving the tails unwrapped.
In a frying pan, add Greek extra virgin olive oil. Holding the skewer, dunk in the shrimp on a medium high heat. Turn until the Kataifi is golden brown on both sides. Remove and set on a cookie rack to drain excess oil. This helps avoid sogginess on the bottom part of the shrimp. Place on a serving dish. Serve hot with a dipping sauce.
Oven Baked: Stand with tails upright on greased rimmed baking sheet, brushing lightly good quality butter. Bake in preheated 350°F (175°C) convention oven until Kataifi is crisp and golden brown (8 to 10 minutes). Serve hot with dipping sauce.
- kataifi (shredded phyllo dough) 1 package (500g)
- jumbo shrimp 24 (peeled and deveined (tails intact)
- garlic cloves,finely chopped 2
- greek extra virgin olive oil ¼ cup (60 ml)
- butter, melted ¼ cup (60 ml)
- fresh parsley,chopped 1 tablespoon
- salt 1 pinch
- black pepper 1 pinch
- greek extra virgin olive oil for frying
- skewers (soaked in water for 15 minutes)