Shrimp roulade with tequila lime relish

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh chives
½ cup Cream cheese, softened
1 cup Fresh spinach leaves, washed
And blanched
8 Shrimp (15 count or larger),
Peeled and deveined
½ cup Cornstarch
1 Red bell pepper (roasted
With the skin, seeds, and
Ribs removed, sliced
And julienned)
2 tablespoons Flour seasoned with salt and
Freshly ground black pepper
2 Egg whites, beaten until
Frothy
1 cup Fresh white bread crumbs
2 tablespoons Extra virgin olive oil

Directions

Blend the fresh herbs into the cheese.

Blanch the spinach leaves for 2 minutes in boiling water and let cool.

Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate.

A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs.

Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.

Yield: 4 servings

CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441

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