|
Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002) |
Shrimp & Sesame Sticks with Apricot Dipping Sauce Preheat Oven to 425 Degrees Ingredients: Shrimp Filling: Pulse together the following ingredients in a food processor until it forms a coarse paste. 1 1/3 lbs. shrimp, peeled and deveined 3 scallions or 2 scallots, chopped 1/4 cup sesame seeds 1T soy sauce 1T cornstarch 1 1/2 t minced ginger 1 1/2 t minced garlic Phyllo Sticks: 12 sheets phyllo dough 1 1/2 sticks melted butter or non-stick spray 2T sesame seeds Preparation: Cover phyllo with a damp towel. Put 1 phyllo sheet on a work surface, keeping remainder covered. Brush generously with butter. Stack 2 more sheets on top, buttering each. Cut phyllo stack in half lengthwise. Put shrimp filling in a pastry bag without a tip. Squeeze shrimp filling close to the edge of the sheet nearest you. Roll tightly and brush the seam with butter. Make another roll with another half a stack. Continue this until all the phyllo and shrimp filling are used. Transfer to a baking pan, seam side down and brush rolls with remaining butter. Cut rolls crosswise into 4 sticks each. Sprinkle with sesame seeds. Bake sticks in upper and lower thirds of preheated oven untill golden brown, about 15 minutes. Transfer sticks to a rack to cool. Serve warm with dipping sauce. Apricot Dipping Sauce: In a blender puree the folliwng ingredients: 1/2 C apricot preserves 2 t lime juice 1 t orange juice 2 t soy sauce 1 t dijon mustard 1/2 t minced garlic |
Main | Menus | Catering
Employees | Contact us
Shepard's Point
117 Queen St., Beaufort, NC 28516 | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com