Caribbean Seafood Strudel with Mango Lime Sauce
|For seafood strudel|
|Olive oil||4 Tablespoon|
|Shrimp||8 Large, peeled and deveined, shells saved|
|Lobster tail||1 , shells saved|
|Onion||1 , sliced|
|Tomato paste||1 Tablespoon|
|Sherry||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Slivered basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Phyllo sheets||6 , layered with melted butter|
|For mango lime sauce|
|Mangoes||2 , peeled, pitted, and diced|
|Pineapple juice||1 Cup (16 tbs)|
|Lime juice||1⁄4 Cup (4 tbs) (Or To Taste)|
1)Preheat oven to 375 degrees F.
2)For preparing seafood strudel, in a pan heat oil, sear each of these seafoods separately – shrimp, scallops, grouper, lobster tail. Season with salt and pepper according to taste.
3)Cool, drain and cut into cubes.
4)Stir fry the shrimp, onion and lobster shells in oil. Add in sherry and tomato paste. Cook covered and reduce volume by half.
5)Now add in the cream and thicken.
6)Strain over cubed seafood. Add in cheese, bread crumbs and basil. Let cool.
7)Transfer seafood mixture into phyllo sheets and roll it.
8)Fold the rolled log to prevent leakage.
9)Bake for 15 minutes on parchment paper.
10)For preparing mango-lime sauce – mix mangoes, pineapple juice and lime juice to boil and strain.
11)Serve seafood strudel sliced with mango-lime sauce.