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Shrimp: Shrimp Roulade w/ Tequila Lime Relish

Source of Recipe

JEAN-PIERRE BREHIER


List of Ingredients

1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
1/2 cup cream cheese -- softened
1 cup fresh spinach leaves -- washed and blanched
8 shrimp -- (15 count or larger), peeled and deveined
1/2 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


Recipe

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 350ºF. 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.