Shrimps in kadaifi

December 14, 2011  • 

A fun appetizer that can be prepared ahead of time but should be cooked on the spot when guests arrive. The shrimps are seasoned with cumin and wrapped in a ribbon of kadaifi dough (available frozen in the US and Canada at some supermarkets and Middle-Eastern grocers and online through various sources including Amazon). Heat the oil and fry quickly. Serve with a cocktail sauce spiked with pomegranate molasses. INGREDIENTS:

  • 12 jumbo-size shrimps, cooked and frozen
  • 2 cups of kadaifi dough
  • 3 tsp of cumin
  • salt, pepper
  • oil to fry the shrimps
  • Cocktail sauce: 1/2 cup lite ketchup, 1 tsp of hot sauce, 1 tbsp of pomegranate molasses

  METHOD:

  1. Defrost the shrimps in a bowl of cold water for 30 minutes. Pat the shrimps dry and sprinkle with cumin. Unroll the kadaifi strands and reserve a ribbon of about 6 inches in length. Wrap around the shrimp and tuck in as tight as possible. Leave all the wrapped shrimps on a paper towel to dry while you heat the oil or cover and place in the fridge for an hour or longer. Place a plate on the shrimp to tighten the kadaifi ribbons.
  2. Heat the oil to medium-hot and fry the shrimps for one minute, flipping them halfway to cook both sides evenly. Drain and pat dry and serve with the cocktail sauce.
  3. To make the sauce, combine all three ingredients.


Comments

22 Comments  •  Comments Feed

  1. the indolent cook says:

    That looks delicious and fun – definitely something that will impress guests at a party!

  2. Rosa says:

    A delicious starter! Kadaifi is so great.

    Cheers,

    Rosa

  3. Culinaire Amoula says:

    Sont original ces crevettes, j’adooore!!!
    Merci pour le partage et Bonne journée.

  4. Belinda @zomppa says:

    What a beautiful and elegant way to impress the guests (and satisfy the tummy).

  5. Rachel K says:

    Simply gorgeous!

  6. jeannie says:

    What a gorgeous looking dish! Love the shrimps very much!

  7. Peter says:

    I had these a couple of times and I do love the crunch of the kadaifi and texture of succulent shrimp in one mouthful. You better make extras for the holidays!

  8. domi says:

    Des crevettes surprises au nid, quel beau visuel, bisous gourmands…

  9. Devaki says:

    Delicious and dangerously tempting not to mention whimiscal. LOVE IT for the holidays Joumana 🙂

    chow! Devaki @ weavethousandflavors

  10. jantonio says:

    Nunca ví esta pasta (kadaifi) por donde vivo, pero estas gambas parecen riquísimas.
    Un saludo.

  11. deana says:

    I have been dying to try that stuff. Have about 5 recipes in the pipeline waiting to be made if I do… sounds like such a brilliant alternative to breading. I just have to get myself over to Brooklyn to get some of it! Your recipe looks delicious!

  12. T.W. Barritt says:

    It does give a kind of magical quality to the shrimp!

  13. Dana says:

    What a showstopper!

  14. Joan Nova says:

    Love it! Great presentation and I’m sure the taste equals the look.

  15. Claudia says:

    So stunning – I don’t know this dough – but shall look for it. I’d love this as an appetizer during the holiday week. Love the strands of dough – it sparkles.

  16. Priya says:

    Super crispy shrimps..looks stunning..

  17. Susan says:

    Your little ‘hairy’ shrimps look delicious, Joumana! I hope I can find some of that dough.

  18. Erica says:

    What a beautiful shrimp dish! Perfect for a party!Happy holidays!

  19. Doc says:

    Fantastic Holiday ideas! As always, your food is inspiring-and making me hungry. Keep it up-Any big plans for 2012?

  20. Nuts about food says:

    So pretty, and I love the idea of spiking the cocktail sauce with pomegranate molasses!

  21. Jamie says:

    I’m glad you used frozen shrimp because it is all we can get here (except pre-cooked) and thanks for the photos showing how you made them. I adore shrimp and this sounds so tasty and looks so satifyingly crunchy.

  22. Alaiyo Kiasi says:

    I don’t know how I missed this post since I practically live for shrimp. It looks so elegant and delicious. It’s a must-try recipe for me. Thanks for letting us know where to find the dough.

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