Dutch Shrimp Roulade
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12-15
ingredients
-
Roulade
- 3 tablespoons butter
- 1⁄3 cup flour
- 1 1⁄4 cups milk
- salt, to taste
- black pepper, freshly ground, to taste
- 4 eggs
- 1⁄2 cup gouda cheese, grated (mature)
-
Filling
- 1⁄2 lb shrimp, cooked (either tiny pink or larger but finely chopped)
- 1 teaspoon lemon juice
- 1 pinch cayenne pepper
- 3 ounces cream cheese
- 1⁄2 cup Greek yogurt
- 1 tablespoon chives, minced
- 1 teaspoon orange zest, grated
- 1 lemon, paper thin slices
directions
- 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.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>