| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Chopped fresh parsley |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh chives |
| 1/2 |
c |
Cream cheese; softened |
| 1 |
c |
Fresh spinach leaves; washed and blanched |
| 8 |
|
Shrimp; (15 count or |
|
|
; larger), peeled and |
|
|
; deveined |
| 1/2 |
c |
Cornstarch |
| 1 |
|
Red bell pepper; (roasted with the |
|
|
; skin, seeds, and |
|
|
; ribs removed, |
|
|
; sliced and |
|
|
; julienned) |
| 2 |
tb |
Flour seasoned with salt and freshly |
|
|
; ground black pepper |
| 2 |
|
Egg whites; beaten until frothy |
| 1 |
c |
Fresh white bread crumbs |
| 2 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
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
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9441 - JEAN-PIERRE BREHIER
Converted by MM_Buster v2.0l.
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