THAI PHYLLO WRAPPED BOURBON PECAN SHRIMP WITH CREOLE REMOULADE
Steps:
- Remoulade: Put the egg and yolk in a blender and mix. Add the rest of the ingredients, except the salad oil, and mix until smooth. Slowly add the oil to emulsify. chill in the refrigerator. Bourbon Butter: preheat oven to 350F. Toast the pecans in a skillet or on a baking sheet in the oven just until they are aromatic: remove from oven. Increase oven to 425F. With a food processor, grind the pecans with the butter and bourbon. Add salt and pepper, to taste: or cajun seasoning salt, to taste. Grind until smooth. Place the mixture in a piping bag fitted with a small tip. Shrimp: Saute the shrimp in oil until just cooked, seasoning with cajun salt, to taste. Deglaze the pan with bourbon. Allow the shrimp to cool. Lay out 1 sheet of thawed phyllo dough. With the long sides running from your left to right, brush with the melted butter, then top with another sheet. Trim the edges to make them uniform, then cut into 304 even strips from the top to bottom. Place a cookedshrimp at the bottom of each strip. Pipe on a littel bourbon butter, and then roll up each strip like a flag in triangles to encase the shrimp. Bake in the 425F oven until golden brown, about 8-12 minutes. SErve with creole remoulade
PHYLLO PECAN CRISPS
Categories Cookies Food Processor Dairy Dessert Bake Pecan Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
- Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
CREOLE REMOULADE SAUCE
A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Sauces
Time 10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
- For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6
SHRIMP CREOLE
This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.
Provided by PanNan
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
- Remove from heat; stir in tomato sauce, water and seasonings.
- Simmer uncovered 10 minutes.
- Place shrimp on top of liquid in pot.
- Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
- Stir all.
- Serve over hot rice, top with green onions and pass the Tobasco!
Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6
BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
Steps:
- Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
SHRIMP AND SCALLOP CREOLE
Since I love both shrimp and scallops, I decided to mix them both into a spicy creole that is delicious!
Provided by Jeena in FL
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the paprika, pepper, salt, chili powder, cayenne pepper, garlic salt, oregano, and thyme.
- Add the shrimp and scallops to the seasoning and coat.
- Melt four tablespoons of butter in a large pan over medium high heat.
- Add the celery and onion and cook until just tender.
- Add the Worcestershire, lemon juice, and garlic. Saute until mixed and heated through.
- Add seasoned shrimp and scallops and cook until scallops are tender and shrimp is opaque.
- Serve the shrimp and scallops over yellow rice and ENJOY!
Nutrition Facts : Calories 297.3, Fat 13.6, SaturatedFat 7.8, Cholesterol 270.1, Sodium 1006.1, Carbohydrate 9.8, Fiber 1.6, Sugar 2.9, Protein 34.1
SHRIMP AND PROSCIUTTO IN PHYLLO
Here's a great appetizer! Succulent shrimp paired with prosciutto (Italian ham). You can't lose! Wonderful spices and fresh herbs, make for a winner in my book. Times do not include time in refrigerator.
Provided by FLUFFSTER
Categories Ham
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
- Add shrimp, toss to coat with marinade.
- Cover and refrigerate for 3 hours.
- Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
- Wrap phyllo around shrimp to form natural shape of shrimp.
- Brush outside with butter and refrigerate for 1 hour.
- Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
- Serve hot with your favorite sauce, if desired.
Nutrition Facts : Calories 84.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 14.2, Sodium 68.6, Carbohydrate 5.3, Fiber 0.2, Protein 1.9
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