-
1
Place the shrimp tails in a bowl and season with the Creole seasoning.
-
2
In a large heavy skillet heat the olive oil over medium high heat.
-
3
Add the onion, celery and garlic and saute until translucent, about 3 minutes.
-
4
Add seasoned shrimp to the skillet and cook until pink, about 4 minutes.
-
5
Add cream, Worcestershire and Crystal hot sauces to pan and reduce over medium heat for 2 minutes.
-
6
Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute.
-
7
Remove mixture from the heat and allow to cool.
-
8
Gently fold in the cheese and combine thoroughly.
-
9
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).
-
10
Preheat oven to 425 degrees.
-
11
Spread phyllo sheets on a clean work surface with long side closest to you, like a book.
-
12
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.
-
13
Butter top of folded phyllo sheet.
-
14
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.
-
15
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.
-
16
Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper.
-
17
Repeat with remaining phyllo sheets and rock shrimp filling.
-
18
Place phyllo bundles in refrigerator for 10 minutes prior to cooking.
-
19
Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes.
-
20
Serve warm.
-
21
Combine all ingredients thoroughly.
-
22
In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper.
-
23
Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes.
-
24
In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes.
-
25
Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil.
-
26
Reduce heat and simmer for 20 minutes.
-
27
Using a hand-held blender, puree until smooth.
-
28
Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes.
-
29
Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice.
-
30
Serve immediately or keep warm in a bain marie until needed.
