Shrimp And Blue Cheese Roulade Recipes

BLUE CHEESE-STUFFED SHRIMP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

SHRIMP AND BLUE CHEESE ROULADE

Steps:

• Prepare the sponge roll and have it ready.
• Chop the shrimp coarse-fine and set aside. There should be about half a cup or slightly more.
• Combine the cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice and parsley. Blend thoroughly and add the chopped shrimp.
• Spread the shrimp mixture over the sponge roll and smooth it over. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices. Serve lukewarm or cold.

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• 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.
• Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• For the Shrimp Roulade: 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.
• For the Tequila Lime Relish: Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

BRENNAN'S CLASSIC SHRIMP REMOULADE

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.

CHICKEN ROULADES WITH SHRIMP

Steps:

• There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
• Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
• Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
• Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
• Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
• To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
• Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
• Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.