2/14/13 - Phyllo Wrapped Jumbo Shrimp

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Posted: Thursday, February 14, 2013 12:41 pm | Updated: 2:42 pm, Wed Sep 11, 2013.

You can make these several hours in advance and recrisp them in a 325-degree oven before serving.

6 sheets (9-by-14-inch ) phyllo dough, thawed

8 Jumbo shrimp, tails left on, peeled

Salt and pepper to taste

1/2 cup melted butter

Stuffing

8 oz Goat cheese

½ to 1 whole Shallot (depending on size) – Finely diced

½ bunch Parsley – Chopped fine

1 tsp of fresh minced garlic

Salt and pepper to taste.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or coat with nonstick spray.

Set the phyllo sheets on a clean work surface. Pat the shrimp dry and season with salt and pepper.

Place one sheet of phyllo on the work surface and brush with melted butter. (Keep the remaining phyllo covered with a clean, damp towel.)

Add another Sheet of Phyllo and brush with the melted butter. Cut the Phyllo into 6 strips.

Place one shrimp at the end of each strip with the tail sticking out from the edge. Add 1 tsp of filling onto the shrimp. Roll it up so the phyllo encases the shrimp�not the tail. Brush again with a little butter, if needed. Place on the prepared sheet. Repeat with the remaining phyllo dough and shrimp until you've used it all.

Bake them for 20 minutes or until golden brown and crispy.

 

Decadent Flourless Chocolate Torte

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon

1 pound semisweet chocolate , coarsely chopped

1/4 cup amaretto - Kahlua

8 large eggs

1/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

Confectioners' sugar or cocoa powder, for garnish

Fresh raspberries, for garnish

Directions:

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch spring form pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Top With Fresh Strawberries, Whipped Cream and sprig of mint.

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