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l lb. med. shrimp (about 32) shelled and deveined
l/4 cup coarsely grated Cheddar or Monterey Jack cheese
2 tbsps. Parmesan cheese
l/4 cup heavy cream
l tbsps. med-dry Sherry
2 trbsps. minced scallion
l2 to l4 slices very thin homemade-type white bread, crusts discarded
l/2 stick butter, melted
Inot a large sauce pan of boiling salted water plunge shrimp and simmer until just cooked through, l to 2 mins. Drain in colander and rinse under cold water. Pat to dry and chop fine. In a bowl stir together shrimp, cheeses, cream, Sherry and scallions. With a rolling pin flatten each bread slice into a 3-l/2″ square. Put about 2 tbsps. shrimp mixture on each bread slice and roll up tightly. Put rolls, seam sides down, on baking sheet and brush all over with butter. Chill rolls, covered loosely at least l hour and up to 4 hrs. Preheat oven 425. Cut shrimp rolls in half and arrange on baking sheet, seam sides down. Bake shrimp rolls until golden, about l2 mins. and cool slightly. Serve shrimp sizzlers warm
Makes 24 to 28. Gourmet April l997

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