Shrimp-and-Spinach Spring Rolls Ingredients:
4 Tbs. unsalted butter
1-1/2 Tbs. chopped garlic
1 lb. fresh-salad shrimp
8 oz. fresh baby arugula
1 cup fresh basil
salt and pepper to taste
2/3 cup Parmesan cheese
1 box frozen phyllo pastry
1/2 cup melted butter
Preparation:
Heat butter and garlic in a nonstick skillet over medium-high heat. Stir in shrimp and saute for two minutes. Stir in arugula and basil and saute until wilted. Season with salt and pepper. Remove from heat and stir in cheese.
Unfold phyllo pastry, keeping the rest covered with a damp towel. Place one piece on work surface, paint with butter, fold lengthwise and paint again. Spoon the filling onto one end, roll up while folding in sides along the way. Repeat to make 24 pieces.
Place on a buttered, nonstick jellyroll pan and bake in preheated 350-degree oven until golden brown and crisp.
* Note: This dish can be made the day before to the point of baking. Just cover and refrigerate until ready to bake.
Resources OUT OF PRINT (from Sourcebooks Trade) Chef Harry & Friends: Sharing the Joys of the Table
by Harry Schwartz (ISBN: 1570711607)
This title is currently out of print. Consult local libraries, used bookstores and book searches to find copies.
Guests Harry Schwartz
Chef / Author
23852 Pacific Coast Highway, Suite 917
Malibu, CA 90265
Toll-free: 888-564-2779
E-mail:
chefharry1@aol.com
Website:
www.chefharry.com
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