Shrimp Roulade with Tequila Lime Relish

Shrimp Roulade with Tequila Lime Relish Ingredients

1 ts Chopped fresh parsley	; skin, seeds, and
1 ts Chopped fresh thyme	; ribs removed,
1 ts Chopped fresh chives	; sliced and
1/2 c Cream cheese; softened	; julienned)
1 c Fresh spinach leaves; washed	2 tb Flour seasoned with salt and
8 Shrimp; (15 count or	; ground black pepper
; larger), peeled and	2 Egg whites; beaten until
; deveined	1 c Fresh white bread crumbs
1/2 c Cornstarch	2 tb Extra virgin olive oil
1 Red bell pepper; (roasted

Instructions for Shrimp Roulade with Tequila Lime Relish

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.

Main Ingredient: ShrimpCuisine: Uncategorized

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