Roulade of Shrimp with Peanut Soy Dressing

Evans St. Station
Airdate: 4/22/06

Shrimp Roulade:

3 oz Tiger Shrimp
1 oz Vegetable Oil
1 bunch Scallions (1 Inch Cut, Green Part Only)
1 ea small Carrot (Julienned)
2 ea Garlic Cloves (Minced)
1 ea Shallot (Minced)
2 tbsp Butter
To Taste Salt and Fresh Cracked Black Pepper
1 ea Brick Dough
As Needed Clarified Butter

Sauté the shrimp in a smoking hot pan with vegetable oil.
Remove from the heat and add ½ the butter, garlic, and shallot tossing until the butter is melted. Remove from the pan and reserve.
Repeat these steps with the carrot and scallions together.
Brush the brick dough with clarified butter.
Place the shrimp, carrots, and scallions on dough and roll up tucking in the sides.
In a hot pan, brown the roll on all sides.
Remove, slice, and plate.

Peanut Soy Dressing:

1 oz Peanut Oil
2 oz Grapeseed Oil
2 tsp Ginger (Grated)
1 ea Shallot (Minced)
1 ea Garlic Cloves (Minced)
2 tbsp Soy

Sweat the garlic and shallots in a drizzle of grapeseed oil.
Add to a bowl with the soy and ginger.
Slowly whisk in the oils.
Season with salt and pepper.