Shrimps in kadaifi
December 14, 2011 • Category: Main Dish
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:
- 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.
- 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.
- To make the sauce, combine all three ingredients.
Comments
23 Comments • Comments Feed
the indolent cook says:
That looks delicious and fun – definitely something that will impress guests at a party!
On December 14, 2011 at 7:38 am
Rosa says:
A delicious starter! Kadaifi is so great.
Cheers,
Rosa
On December 14, 2011 at 7:50 am
Culinaire Amoula says:
Sont original ces crevettes, j’adooore!!!
Merci pour le partage et Bonne journée.
On December 14, 2011 at 8:12 am
Belinda @zomppa says:
What a beautiful and elegant way to impress the guests (and satisfy the tummy).
On December 14, 2011 at 8:18 am
Rachel K says:
Simply gorgeous!
On December 14, 2011 at 8:44 am
jeannie says:
What a gorgeous looking dish! Love the shrimps very much!
On December 14, 2011 at 9:32 am
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!
On December 14, 2011 at 10:27 am
domi says:
Des crevettes surprises au nid, quel beau visuel, bisous gourmands…
On December 14, 2011 at 11:25 am
Devaki says:
Delicious and dangerously tempting not to mention whimiscal. LOVE IT for the holidays Joumana 🙂
chow! Devaki @ weavethousandflavors
On December 14, 2011 at 12:55 pm
jantonio says:
Nunca ví esta pasta (kadaifi) por donde vivo, pero estas gambas parecen riquísimas.
Un saludo.
On December 14, 2011 at 2:44 pm
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!
On December 14, 2011 at 3:01 pm
T.W. Barritt says:
It does give a kind of magical quality to the shrimp!
On December 14, 2011 at 3:05 pm
Dana says:
What a showstopper!
On December 14, 2011 at 3:27 pm
Joan Nova says:
Love it! Great presentation and I’m sure the taste equals the look.
On December 14, 2011 at 5:30 pm
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.
On December 14, 2011 at 9:13 pm
Priya says:
Super crispy shrimps..looks stunning..
On December 15, 2011 at 5:18 pm
Susan says:
Your little ‘hairy’ shrimps look delicious, Joumana! I hope I can find some of that dough.
On December 15, 2011 at 5:26 pm
Erica says:
What a beautiful shrimp dish! Perfect for a party!Happy holidays!
On December 15, 2011 at 9:19 pm
Doc says:
Fantastic Holiday ideas! As always, your food is inspiring-and making me hungry. Keep it up-Any big plans for 2012?
On December 16, 2011 at 6:30 am
Nuts about food says:
So pretty, and I love the idea of spiking the cocktail sauce with pomegranate molasses!
On December 16, 2011 at 8:10 am
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.
On December 17, 2011 at 5:57 am
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.
On December 24, 2011 at 12:17 pm
Bangla Exports says:
amazing post. Thanks for sharing the helpful post. really a very impressive post. I like your post
On November 10, 2021 at 5:29 pm