recipe from Food Network
2 cups peeled rock shrimp tails, about 1 pound
1 tablespoon Emeril's Creole seasoning
1 tablespoon olive oil
1/2 cup peeled, chopped onion
1/4 cup chopped celery
1/2 tablespoon minced garlic
1/2 cup heavy cream
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce
1/4 to 1/2 cup bread crumbs, plus 1/4 cup
1 cup cubed mozzarella pieces
1 tablespoon grated Parmesan
8 sheets phyllo dough, defrosted
1 stick butter, melted
Place the shrimp tails in a bowl and season with the Creole seasoning.
In a large heavy skillet heat the olive oil over medium high heat.
Add the onion, celery, and garlic and saute until translucent, about 3 minutes.
Add seasoned shrimp to the skillet and cook until pink, about 4 minutes.
Add cream, Worcestershire, and Crystal hot sauces to pan and reduce over medium heat for 2 minutes.
Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute.
Remove mixture from the heat and allow to cool.
Gently fold in the cheese and combine thoroughly.
Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1" in diameter and 4" in length (approximately 3 1/2 ounces each).
Preheat oven to 425 F.
Spread phyllo sheets on a clean work surface with long side closest to you, like a book.
With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 tsp bread crumbs and fold left side over right side as though closing a book.
Butter top of folded phyllo sheet.
Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1" edge of left side over the filling, then 1" edge of right side over the filling.
Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2" of phyllo with butter to seal.
Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper.
Repeat with remaining phyllo sheets and rock shrimp filling.
Place phyllo bundles in refrigerator for 10 minutes prior to cooking.
Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes. Serve warm with Smokey Tomato-Butter Sauce.
2 cups peeled rock shrimp tails, about 1 pound
1 tablespoon Emeril's Creole seasoning
1 tablespoon olive oil
1/2 cup peeled, chopped onion
1/4 cup chopped celery
1/2 tablespoon minced garlic
1/2 cup heavy cream
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce
1/4 to 1/2 cup bread crumbs, plus 1/4 cup
1 cup cubed mozzarella pieces
1 tablespoon grated Parmesan
8 sheets phyllo dough, defrosted
1 stick butter, melted
Place the shrimp tails in a bowl and season with the Creole seasoning.
In a large heavy skillet heat the olive oil over medium high heat.
Add the onion, celery, and garlic and saute until translucent, about 3 minutes.
Add seasoned shrimp to the skillet and cook until pink, about 4 minutes.
Add cream, Worcestershire, and Crystal hot sauces to pan and reduce over medium heat for 2 minutes.
Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute.
Remove mixture from the heat and allow to cool.
Gently fold in the cheese and combine thoroughly.
Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1" in diameter and 4" in length (approximately 3 1/2 ounces each).
Preheat oven to 425 F.
Spread phyllo sheets on a clean work surface with long side closest to you, like a book.
With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 tsp bread crumbs and fold left side over right side as though closing a book.
Butter top of folded phyllo sheet.
Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1" edge of left side over the filling, then 1" edge of right side over the filling.
Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2" of phyllo with butter to seal.
Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper.
Repeat with remaining phyllo sheets and rock shrimp filling.
Place phyllo bundles in refrigerator for 10 minutes prior to cooking.
Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes. Serve warm with Smokey Tomato-Butter Sauce.
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