Impress your guests with these starters using Athens® or Apollo fillo dough.
SWEETWATER PRAWNS WITH PROSCIUTTO IN PHYLLO
Ingredients8 sheets Athens™ or Apollo™ Phyllo Dough5 Tbsp. olive oil2 Tbsp. fresh ginger, minced2 cloves garlic, minced2 teaspoons fresh Rosemary, minced2 teaspoons lemon thyme, minced5 Tbsp. vodka1/2 teaspoon ground black pepper24 jumbo sweetwater prawns, peeled and deveined (Jumbo shrimp may be substituted)12 thin slices prosciutto, cut in half lengthwise1 cup butter, melted
In large mixing bowl, combine oil, ginger, garlic, Rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours.
Remove prawns from marinade and wrap each in prosciutto. Layer 4 sheets of fillo, brushing each sheet with melted butter. Cut lengthwise into 12 strips. Repeat this layering with remaining 4 fillo sheets. Using 1 fillo strip per prawn, wrap fillo around prawns to conform to natural shape of prawn. Brush outside with butter and refrigerate one hour.
Place fillo-wrapped prawns on cookie sheet and bake in preheated 400°F oven for 8-12 minutes or until golden brown.
Serve hot with Southwestern-style relish such as Tomato-Papaya Relish, below.Serves 6
TOMATO - PAPAYA RELISH
IngredientsIngredients:1 medium papaya, cleaned and diced1/3 cup (1 medium) ripe red tomato, cleaned and diced1/4 cup parsley, chopped1/4 cup chives, chopped1/4 cup sweet gherkins, chopped1/4 cup red peppers, diced3 Tbsp. small capers1/4 cup rice wine vinegar1 large garlic clove, minced1/3 cup virgin olive oil salt & pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss, adding salt and pepper to taste.Makes 2 cups