Dutch Shrimp Roulade Recipes

BRENNAN'S CLASSIC SHRIMP REMOULADE

Steps:

• Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
• Cover and mix at high speed until well blended.
• Remove cover and gradually add oil in a slow steady stream.
• Sauce will thicken to a pourable, creamy consistency.
• Store in covered container in refrigerator up to 3 days.
• Serving suggestion: toss boiled shrimp in remoulade sauce.
• Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
• Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

SHRIMP REMOULADE GALATOIRE'S

Steps:

• In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
• When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

DUTCH SHRIMP ROULADE

Steps:

• To make the roulade base: Grease the 8 x 10 inch baking sheet and line with greaseproof paper.
• Preheat the oven to 390°F.
• Melt the butter in a small pan, stir in the flour and cook for a few minutes. Add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
• Season with salt and pepper.
• Transfer to a large bowl and cool slightly.
• Separate the eggs.
• Beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
• Whisk the egg whites until stiff and fold them into the sauce.
• Transfer the mixture to the prepared baking sheet spreading it evenly.
• Bake for 25 minutes or until just golden brown.
• Turn the cooked roulade base onto a second piece of greaseproof paper, peel off the bottom piece. Cover with clean kitchen towel.
• Make the filling while the base is baking:
• Mix the shrimps with the lemon juice and chilli pepper.
• Beat the cream cheese with the umer, snip the chives and add with the orange zest.
• Fold in the shrimps and season to taste.
• Spread the shrimp mixture over the still warm roulade base.
• Using the greaseproof paper as an aid, roll lengthwise.
• Transfer to a long serving platter and slice.
• Garnish with lemon slices.