CURRIED SHRIMP PHYLLO BUNDLES

Ingredients:

• 1/3 c Plain yogurt
• 1/4 c Coconut
• 1/4 c Finely chopped unsalted
• -peanuts
• 2 tb Chopped chutney
• 1 ts Curry powder
• 1/2 ts Grated gingerroot or 1/4 tsp
• -ground ginger
• 4 oz Can tiny shrimp, drained
• 6 Sheets frozen phyllo dough
• -(16 x 12 inches), thawed
• 1/2 c Margarine or butter, melted

Preparation:

• Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger.
• Gently stir in shrimp.
• Unfold phyllo dough.
• Place one sheet of phyllo dough on a waxed-paper-lined cutting board.
• Cover remaining sheets with a damp paper towel or cloth.
• Keep covered to prevent drying.
• Generously brush with some of the margarine or butter.
• Top with another sheet of phyllo, then brush with more of the margarine or butter.
• Repeat with a third sheet of phyllo and margarine or butter.
• Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares.
• Place about 2 teaspoons of the filling in the center of each square.
• For each bundle, bring the 4 corners together, 1 pinch and twist slightly.
• Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total.
• Arrange bundles on an ungreased parchment- or foil-lined baking sheet.
• Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the u