Shrimp Roulade with Tequila Lime Relish
Get this all-star, easy-to-follow Shrimp Roulade with Tequila Lime Relish recipe from Food Network
Directions 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...
- Yield: 4 servings
- Cooking time: 0 Hour 0 Min
- Publisher: Foodnetwork.com
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh chives
- 1/2 cup cream cheese, softened
- 1 cup fresh spinach leaves, washed and blanched
- 8 shrimp (15 count or larger), peeled and deveined
- 1/2 cup cornstarch
- 1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned)
- 2 tablespoons flour seasoned with salt and freshly ground black pepper
- 2 egg whites, beaten until frothy
- 1 cup fresh white bread crumbs
- 2 tablespoons extra virgin olive oil
- 2 limes, peeled and cut into sections
- 2 ounces tequila, preferably Cuervo Gold
- 1 small white onion, diced
- 2 tablespoons hot pepper jelly
- 2 tablespoons white wine
- 1 tablespoon sherry or Champagne vinegar
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon toasted cumin seeds
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