THAI PHYLLO WRAPPED BOURBON PECAN SHRIMP WITH CREOLE REMOULADE
Steps:
- Remoulade: 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. Bourbon Butter: 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. Shrimp: 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
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