Recipes
Crispy Sherry-Laced Seafood Strudel
4 servings
60 minutes total
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Ingredients
- 8 tablespoons unsalted butter
- ½ cup shallots
- 1 ½–2 oz Gruyere cheese
- 2 teaspoons tarragon
- 1 tablespoon chives
- 4 oz peeled/deveined medium shrimp, tails removed
- 4 oz fresh bay scallops
- 4 tablespoons flour
- ½ cup dry sherry
- 1 (10 oz) container lobster bisque (Seafood), divided
- ½ cup potato flakes
- ½ teaspoon pepper
- 6 sheets phyllo dough
- Parchment paper
Steps
- Preheat oven to 425°F. Melt butter; dice shallots. Grate Gruyere cheese (½ cup). Remove tarragon leaves from stems; slice chives. Peel, devein, and remove tails from shrimp, then chop into ½-inch pieces; rinse scallops and set aside (wash hands).
- Heat large sauté pan over medium for 4–5 minutes. Add 4 tablespoons melted butter and shallots. Cook 2–3 minutes, stirring occasionally, until shallots have softened. Stir in flour and cook 1 minute. Pour sherry into pan and loosen bits of food left on bottom. Stir in 1 cup lobster bisque and continue cooking until liquid has thickened. Remove pan from heat, and transfer bisque mixture to large bowl. Stir in potato flakes, Gruyere, and pepper until blended; set aside to cool completely.
- Add to bisque mixture: shrimp, scallops, tarragon, and chives; stir until blended then set aside. Lay 1 sheet phyllo on clean work surface; brush lightly with melted butter. Repeat same process with 2 more phyllo sheets (you should have 1 stack with 3 sheets on top of each other). Repeat process creating second stack of 3 buttered sheets. Cut phyllo stacks in half widthwise (you should have four ½-sheet-sized stacks). Evenly distribute seafood filling to bottom third of each phyllo rectangle. Take bottom of phyllo stack and cover filling, then fold in sides and roll up burrito-style.
- Line baking sheet with parchment and top with wire rack. Arrange phyllo rolls, seam-side down, onto prepared sheet; brush each phyllo roll with remaining melted butter. Bake 18–20 minutes until golden and 165°F. Heat remaining lobster bisque and serve as a sauce with strudels.
Amount per ¼ recipe serving: Calories 580, Total Fat 35g, Sat Fat 21g, Trans Fat 0g, Chol 140mg, Sodium 940mg, Total Carb 40g, Fiber 1g, Sugars 7g, Protein 19g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%