Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade Recipe

Name: Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creole Remoulade:; 1 whol egg; 1 egg yolk; 2 T creole mustard; 2 1/2 tsp paprika; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/4 cup white vinegar; 1/2 cup finely chopped green onions; dash tabasco; dash worcestershire sauce; 1/4 cup finely chopped celery; 1/4 cup finely chopped parsley; 1/4 cup ketchup; 1/4 cup prepared yellow mustard; 1 cove garlic minced; 1/2 lemon, juiced; 2/3 cup salad oil; Bourbon Butter:; 1/2 cup shelled pecans; 1 cup butter; 1/4 cup bourbon; salt, to taste; pepper, to taste; cajun seasoning salt to taste; Shrimp:; 6-8 large shrimp, peeled and deveined; 2 1/2 T butter or olive oil; cajun seasoning salt; 1/3 cup bourbon

Servings: persons

Creole Remoulade:
1 whol egg
1 egg yolk
2 T creole mustard
2 1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup white vinegar
1/2 cup finely chopped green onions
dash tabasco
dash worcestershire sauce
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1/4 cup ketchup
1/4 cup prepared yellow mustard
1 cove garlic minced
1/2 lemon, juiced
2/3 cup salad oil
Bourbon Butter:
1/2 cup shelled pecans
1 cup butter
1/4 cup bourbon
salt, to taste
pepper, to taste
cajun seasoning salt to taste
Shrimp:
6-8 large shrimp, peeled and deveined
2 1/2 T butter or olive oil
cajun seasoning salt
1/3 cup bourbon
2-4 sheets thawed phyllo dough
1/4 cup butter, melted, for brushing dough

1
Remoulade:
2
Put the egg and yolk in a blender and mix. Add the rest of the ingredients, except the salad oil, and mix until smooth. Slowly add the oil to emulsify. chill in the refrigerator.
3
Bourbon Butter:
4
preheat oven to 350F. Toast the pecans in a skillet or on a baking sheet in the oven just until they are aromatic: remove from oven. Increase oven to 425F. With a food processor, grind the pecans with the butter and bourbon. Add salt and pepper, to taste: or cajun seasoning salt, to taste. Grind until smooth. Place the mixture in a piping bag fitted with a small tip.
5
Shrimp:
6
Saute the shrimp in oil until just cooked, seasoning with cajun salt, to taste. Deglaze the pan with bourbon. Allow the shrimp to cool. Lay out 1 sheet of thawed phyllo dough. With the long sides running from your left to right, brush with the melted butter, then top with another sheet. Trim the edges to make them uniform, then cut into 304 even strips from the top to bottom. Place a cookedshrimp at the bottom of each strip. Pipe on a littel bourbon butter, and then roll up each strip like a flag in triangles to encase the shrimp. Bake in the 425F oven until golden brown, about 8-12 minutes. SErve with creole remoulade

1859

kcal

Calories

178

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Creole Remoulade:, 1 whol egg, 1 egg yolk, 2 T creole mustard, and more.

Yes, Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade

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