Butter Poached Shrimp Spring Rolls - Dallas News | myFOXdfw.com

Butter Poached Shrimp Spring Rolls

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Summer entertaining is always one of my favorite things to do.  This appetizer can be made a couple of hours in advanced and served cold as guest arrive. The protein can also be replaced with grilled chicken, steak or pork for convenience. The dressing can be made up to a week in advance and stored in a mason jar.

Poached Shrimp

1 lb shrimp peeled and deveined (20 count)
8 ounces (1 stick) of clarified butter
4 cloves of garlic
1 tsp lemon zest

Heat medium sauce pan to very low heat and add butter, garlic and lemon zest.  Let the flavors steep for 15 minutes.  Let simmer gently until the foam rises to the top of the melted butter. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Place the clarified butter back in medium sauce pan with shrimp keeping the heat on medium-low, cook for 5-7 minutes, turning the shrimp pieces every minute or so. Make sure mixture does not boil. Remove shrimp and divide amongst 8 springrolls.

Storage: Clarified butter will keep for 3 to 6 months in the refrigerator and can be added to any protein or substituted for oil in a recipe.

Mango Dressing

2 cloves of the butter poached garlic
2 tbsp olive oil
2 tbsp rice wine vinegar
1 tbsp diced mango
1 tbsp diced shallots
1 tbsp lemon juice
1 tsp honey
1/4 tsp salt
pinch of black pepper

Place all ingredients into a blender until pureed and place in bowl or store in mason jar until ready to use.

Storage: Dressing will keep for 1 week in the refrigerator.  

Spring Roll Salad

6 - Rice paper wrappers
2 C mixed greens
1 C soba noodles or rice noodles
1/4 C matchstick cut carrots
1/4 C matchstick cut jicama
1/4 C enoki mushrooms
1/4 C sliced red radishes
1/4 C matchstick cut mango
1/4 C cilantro cut into 3" strips
1 green onion stalk cut into 3" strips

To assemble, wet the rice paper wrapper. Dip the dry rice paper wrapper into a large bowl of warm water. This softens up the wrapper so you can roll it.  Place the rice paper wrapper on the rolling surface. Spring roll wrappers have a rough side and a smooth side. You want to place the smooth side facing down on the rolling surface.  Fill the spring roll with mixed greens, noodles and all the pre-cut fruits and vegetables.  Then drizzle on the dressing and top with the shrimp. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press slightly to bundle the filling and make it tight, roll at least once one rotation and then fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.  Roll it up until you reach the end of the rice paper wrapper.  Cut on bais and serve.

If you are making these in advance, the rice paper has a tendency to dry out.  To avoid this, place a wet towel over the springrolls until you are ready to serve.

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