Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade Recipes
PHYLLO SHRIMP WITH DIPPING SAUCES
I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.
Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
SPICY CREOLE SHRIMP REMOULADE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 25
Steps:
- 1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes. 2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil 3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking 4) Allow the shrimp to chill thoroughly and then peel and reserve Remoulade Sauce: Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick. Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use. To serve: Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges
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