Rock Shrimp And Mozzarella Strudel With Smokey Tomato-Butter

Recipe Ingredients

2 cups	474ml	Peeled rock shrimp tails - (abt 1 lb)
1 tablespoon	15ml	Creole seasoning - see * Note
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped peeled onion
1/4 cup	27g / 1oz	Chopped celery
1/2 tablespoon	7.5ml	Minced garlic
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Worcestershire Sauce
1 teaspoon	5ml	Crystal hot sauce
1/4 cup	36g / 1.3oz	Bread crumbs - (to 1/2 cup) - plus 1/4 cup
1 cup	146g / 5.1oz	Cubed Mozzarella cheese pieces
1 tablespoon	15ml	Grated Parmesan cheese
8		Phyllo dough sheets - defrosted
1		Butter - melted
		Smokey Tomato Butter Sauce
1 lb	454g / 16oz	Roma tomatoes - cored, halved
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
1		Onion - finely chopped
1		Celery rib - finely chopped
1 cup	237ml	Chicken stock
1 tablespoon	15ml	Tomato paste
1/2 lb	227g / 8oz	Cold unsalted butter
		Freshly-ground white pepper - to taste
		Few drops balsamic vinegar - or to taste
		Hot sauce, your choice - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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-inch in diameter and 4-inches in length (approximately 3 1/2 ounces each).

Preheat oven to 425 degrees.

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 teaspoon 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-inch edge of left side over the filling, then 1-inch 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-inch 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.

For the Smokey Tomato-Butter Sauce: In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes.

In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes. Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes. Using a hand-held blender, puree until smooth. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice. Serve immediately or keep warm in a bain marie until needed.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A08) - from the - TV FOOD NETWORK

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