Kataifi Prawns and Pesto

Lisa Keys

Crispy kataifi wrapped shrimp seasoned with pesto.

5 from 1 vote

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Prep Time 20

Cook Time 11

Total Time 31

Course appetizers

Cuisine Greek, Italian

Servings

Calories 281 kcal

Ingredients

1 pound u-15 shrimp, cleaned with tails intact deveined
1 jar (4 oz.) prepared pesto or homemade pesto
1 box (16oz.) kataifi (shredded phyllo dough), thawed
¼ cup ghee
1 cup prepared marinara sauce warm

Instructions

Heat oven 350F. Line baking sheet with parchment paper.
Toss shrimp with 3 to 4 tablespoons of pesto making sure they are evenly coated.
Following package directions, lay out kataifi dough on work surface, into 9-inch strands that are 1 ½-inches wide. Brush strands lightly with ghee.
Working with 1 shrimp at a time, leaving tail end free, wrap kataifi around shrimp and place on baking sheet. Repeat with remaining shrimp and dough.
Drizzle tops with remaining ghee.
Bake 10 minutes. Turn on broiler to high and broil just until tops are golden brown and crisp, 30 seconds to 1 minute.
Transfer shrimp to serving platter. Place marinara in a dipping bowl and serve along side shrimp.

Notes

kataifi can also be tossed with ghee and then arranged as directed in recipe.

Keep unused portion of kataifi covered with damp towel or plastic wrap to prevent drying out.

Nutrition

Serving: 6gCalories: 281kcalCarbohydrates: 27gProtein: 19gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 141mgSodium: 513mgPotassium: 356mgFiber: 2gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 60mgIron: 2mg

Keyword 5 ingredients, filo dough, first course, kataifi, phyllo dough

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