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| Shrimp Sizzlers Saaristo |
| Ingredients 1 pound medium shrimp [about 32], shelled and, if desired, deveined 1/4 cup coarsely grated Jarslberg cheese 2 tablespoons freshly grated Parmesan cheese 1/4 cup heavy cream 1 tablespoon medium-dry Sherry 2 tablespoons minced green onion 12 to 14 slices very thin homemade-type white bread, crusts discarded 1/2 stick [1/4 cup] unsalted butter, melted coarse salt freshly ground black pepper Method 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. In a bowl stir together shrimp, cheeses, cream, Sherry, salt and pepper and scallion. With a rolling pin flatten each bread slice into a square. Put about 2 tablespoons shrimp mixture on the end of 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. Preheat oven to 425°F. Cut shrimp rolls in half and arrange on baking sheet, seam sides down. Bake shrimp rolls until golden, about 12 minutes. Remove from the oven, skewer with a nice toothpick, and serve while still warm. |