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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 pound medium shrimp (about 32), shelled and, if desired, deveined |
1/4 cup coarsely grated cheddar or monterey jack cheese |
2 tablespoons freshly grated parmesan cheese |
1/4 cup heavy cream |
1 tablespoon medium-dry sherry |
2 tablespoons minced scallion |
12 to 14 slices very thin homemade-type bread, crusts discarded |
1/2 stick (1/4 cup) unsalted butter, melted |
Directions:
1. Into a large saucepan of boiling salted water plunge shrimp and simmer until just cooked through, 1 to 2 minutes. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and chop fine.
2. In a bowl stir together shrimp, cheeses, cream, Sherry, and scallion. With a rolling pin flatten each bread slice into a 3/4-inch square. Put about 2 tablespoons shrimp mixture on each bread slice and roll up tightly. Put rolls, seam sides down, on a baking sheet and brush all over with butter. Chill rolls, covered loosely, at least 1 hour and up to 4.
3. Preheat oven to 425°F.
4. Cut shrimp rolls in half and arrange on baking sheet, seam sides down. Bake shrimp rolls until golden, about 12 minutes, and cool slightly. Serve shrimp sizzlers warm.
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