Shrimp And Blue Cheese Roulade Recipes

BLUE CHEESE-STUFFED SHRIMP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• For the Shrimp Roulade: 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.
• For the Tequila Lime Relish: Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

SHRIMP AND BLUE CHEESE ROULADE

Steps:

• Prepare the sponge roll and have it ready.
• Chop the shrimp coarse-fine and set aside. There should be about half a cup or slightly more.
• Combine the cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice and parsley. Blend thoroughly and add the chopped shrimp.
• Spread the shrimp mixture over the sponge roll and smooth it over. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices. Serve lukewarm or cold.

BUFFALO SHRIMP WITH FETTUCCINE & BLEU CHEESE SAUCE

Steps:

• First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
• Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
• Remove from the heat and stir in the blue cheese until nearly melted.
• Now, cook the pasta according to package directions.
• While the pasta cooks, prepare the shrimp.
• Heat the oil in a wok or large frying pan over high heat.
• Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
• Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
• Remove from the heat and stir in the paprika; set aside.
• Drain the pasta well and put it in a large bowl.
• Stir in the warm blue cheese sauce.
• Gently mix in the chopped chives or parsley.
• Spoon the pasta onto individual plates.
• Top with the shrimp and sauce.
• Garnish as desired.

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.

SHRIMP AND BLUE CHEESE DIP

Steps:

• In a bowl, mix mayonnaise, green chile peppers, black olives, and green onion.
• Heat the olive oil in a skillet over medium heat. Place shrimp in skillet and cook 2 to 5 minutes, until opaque. Stir in the mayonnaise mixture and continue cooking 2 to 5 minutes, until mixture has heated through. Remove skillet from heat. Gently fold in blue cheese. Transfer dip to a serving bowl.

SHRIMP AND BLUE CHEESE DIP

Steps:

• In a bowl, mix mayonnaise, green chile peppers, black olives, and green onion.
• Heat the olive oil in a skillet over medium heat. Place shrimp in skillet and cook 2 to 5 minutes, until opaque. Stir in the mayonnaise mixture and continue cooking 2 to 5 minutes, until mixture has heated through. Remove skillet from heat. Gently fold in blue cheese. Transfer dip to a serving bowl.

CHICKEN ROULADES WITH SHRIMP

Steps:

• There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
• Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
• Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
• Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
• Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
• To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
• Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
• Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.