Dutch Shrimp Roulade

Name: Dutch Shrimp Roulade
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12-15 serving(s)
Ingredients: 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); 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

Submitted by Busters friend

"This is an adapted recipe - adapted from a recipe that showed up in my email. It sounds like it would be very pretty on a buffet - bridal shower perhaps?"

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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

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. 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. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 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! 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! 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!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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