Monday, December 14, 2009

Shrimp Yule Logs

My classic recipe adapted to reduce the carbohydrates but you and your guests would never notice. A crispy fried roll of phyllo dough filled with a savory shrimp mousseline scented with dry sherry. My original version was a very thin stick made with several layers of phyllo but this version is more substantial since the filling is very low in carbs and only uses a half a sheet of phyllo dough and thus its new name came into being. Easy to prepare and beautiful to look at, this dish is appropriate for a hearty hors d'oeuvre or even with a starter course for your Christmas dinner as it would pair nicely with soup or salad. I hope you enjoy.

Shrimp Yule Logs


20 ounces shrimp, cleaned and deveined with tail removed
1/4 cup heavy cream
2 tsp. chives, chopped fine
1 tsp. garlic, chopped
2 tsp. shallots, chopped fine
1/3 cup egg whites, lightly beaten
2 Tbsp. dry sherry
1/4 tsp. white pepper
9 sheets of phyllo dough, defrosted according to manufacturers directions and cut in half through the center
1 Tbsp. unsalted butter, melted
canola oil for frying

Pulse shrimp and all ingredients, except the phyllo and butter, in the bowl of a food processor until it is a smooth paste. You may need to do this in small batches. Transfer shrimp paste to a small bowl that is set inside a larger bowl filled with ice. It is very important to keep the shrimp mixture very cold to eliminate any food safety concerns.

Place phyllo dough on a sheet tray and cover it with a lightly dampened, clean kitchen towel or paper towel.

You may want to prepare these in small batches right through the frying process to keep the filled phyllo from becoming soggy and possibly sticking. If they do stick a bit or break before they are fried have no fear. They will cook up the same and still be delicious. It will only give them a more rustic look, which is fine. Remember to always refrigerate any mixture not being used until you are ready for it.

Pipe a line of filling with a 1/2" tip or spread about 1 1/2 to 2 tablespoons of shrimp mixture across the bottom of the phyllo dough, allowing for about a half inch border on the bottom and sides. Lightly brush the top 1/2" with melted butter and roll to close. Make sure it is sealed well on the top and use an extra dab of melted butter if needed. Set on a sheet tray lined with parchment or wax paper and cover with a lightly dampened towel.

Pour canola oil into a large dutch oven or any other heavy bottomed pot. Attach a thermometer to the edge and make sure the bottom of it does not touch the bottom of the pot for an accurate reading. Heat the oil on medium high to high heat to 365'. Carefully place a few shrimp logs into the oil at a time, using a slotted spoon if necessary. Watch carefully, turning once or twice while frying to make sure that all sides are golden brown, as they cook quickly. Remove with spider or slotted spoon and transfer to a cooling rack that has been placed inside a paper towel lined sheet pan. Repeat process until all shrimp paste is used and logs have been fried. They are best if being served right away but if not they can be kept warm and crispy in a 200' oven.

Nutrition Facts
18 Servings
Amount Per Serving
Calories 76.4
Total Fat 2.8 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 54.1 mg
Sodium 88.2 mg
Potassium 75.6 mg
Total Carbohydrate 4.4 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 7.5

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