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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 12 Gulf shrimp, peeled and deveined
- 12 sheets of phyllo dough
- 1 cup heavy cream
- 1 tablespoon shallots, minced
- 1 tablespoon champagne vinegar
- (you can substitute white wine vinegar here)
- 1/4 lb. butter, softened
Method
- Peel and devein shrimp. Butter (use melted butter) 4 sheets of phyllo dough at a time (keeping the remaining dough moist) and stack on top of each other.
- Cut dough into 1" strips and wrap shrimp, leaving tail exposed.
- Bake at 350 degrees for 5 to 7 minutes until pastry is slightly brown.
- Reduce heavy cream with shallots and champagne vinegar. Reduce by half. Beat in 1/4 lb. butter and keep warm.
- Place shrimp on serving plate with a dollop of buerre blanc.
