Shrimp Roulade With Tequila Lime Relish

Recipe Ingredients

1 teaspoon	5ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh chives
1/2 cup	118ml	Cream cheese - softened
1 cup	40g / 1.4oz	Fresh spinach leaves - washed, blanched
8		Shrimp - (15 count or larger) - peeled, deveined
1/2 cup	31g / 1.1oz	Cornstarch
1		Roasted red bell pepper - skin, seeds,
		And ribs removed, sliced and julienned
2 tablespoons	30ml	Flour - seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
2		Egg whites - beaten until frothy
1 cup	146g / 5.1oz	Fresh white bread crumbs
2 tablespoons	30ml	Extra-virgin olive oil
		Tequila Lime Relish
2		Limes - peeled, and
		Cut into sections
2 oz	56g	Tequila, preferably Cuervo Gold
1 oz	28g	White onion - diced (small)
2 tablespoons	30ml	Hot pepper jelly
2 tablespoons	30ml	White wine
1 tablespoon	15ml	Sherry or Champagne vinegar
1 tablespoon	15ml	Chopped fresh cilantro
1 teaspoon	5ml	Toasted cumin seeds

Recipe Instructions

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, 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. 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9441) - from the TV FOOD NETWORK

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