Enrobed Shrimp

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Enrobed Shrimp

Serves 4 as Appetizer.

This is a favorite of mine from Citronelle.

It uses a special Kataifi Dough. I get it at the

Indochina Market. It's a shredded dough, and gives

great texture and crunchiness to this apetizer. If

you can't find it in your area, Lilas, from Canada has

a website.

12 Shrimp 16/20 Medium sized shrimp, tails on

2 cups of dough to start

1 well beaten egg

all purpose flour

Take what you need out of the phillo bag, and separate the

strings carefully. The strands should be 4-5 inches long.

Set on a plate or bowl, and dampen a paper towel and cover till ready to use so it doesn't dry out.

Use kasha salt, or your favorite, and fresh pepper to season fish and dough. Also a few sprinkles of chives on

the dough makes for a nice presentation as well.

1. Season shrimp with salt and pepper

2. dip shrimp in all purpose flour, you can do two at

a time and "tap" together, so there is no excess flour!

3. dip in small bowl or dish with well beaten egg, wait

for excess to drip off.

4. surround the shrimp well with the dough strands so

it completely covers

THe deep fryer or pot: Put grapeseed oil about 6 in.

deep with a clip on thermometer, deep fry at 300 to 310

degrees.

Place a bamboo skewer through the middle, below the tail

going up, place 2 on a stick and gently work to the middle of the pan, bending stck as you insert, about 15 seconds or

until golden.

Cover with paper towel and set aside.

Finish in the oven 300-350 degrees for 5 min. to reheat.

TIP; Make sure there is no egg on your hands when handling the phillo dough, it won't work, (gummy).

A good accompaniment is a piquant mayonnaise: A combo of

mayo, cornichon pickles, chop, capers. And egg if you

want.

Ideas for plating:

Place a small amount of celery root puree or mashed

potatoes in a pastry bag to make a small round, and

put shrimp on, with tails up.

You can fan sliced avocados, and add cherry tomatoes

for color and drizzle with a vinaigrette.

Peel and half avocado and place in boiling water for a

few seconds, and slice. (so it stays green)

Vinagrette: Tallot Moutard Dijon (B.H. Cheese store bulk)

2 tablespoons, Good Balsemic, 2 Tablespoons, 2 T. of

grapeseed oil. And 4 Tablesppons of extra virgin olive oil,

mix right away, and add 2 T. of water to thin, more if

desired.

Why not serve with a dry pinot noir?

Keywords: Easy, Shrimp, Hors d'oeuvre

( RG725 )