Grape Leaf Wrapped Shrimp And Cheese |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Okay, my shrimp on a stick recipe just doesn't work, I've tried it three times and the cheese oozes out and burns on the broiler pan or drips into the lava rock. I re-invented the flavors using bottled grape leaves. Read more . Since I'm low carbing it, this fits the bill nicely. Great little treat and I don't miss my dolmas quite so much. Ingredients:
one jar of grape leaves, pull out one bunch and rinse well and pat dry |
one dozen of under 20 count shrimp, peeled and deveined, tails off |
12 - 2 x 1 x 1 chunks of smoked mozzarella cheese or thick sticks of |
feta (too salty for me) or a red pepper jack cheese( my favorite) |
1 lemon juiced |
grated rind of one lemon (1/2 teaspoon or less) |
1 tbsp of extra virgin olive oil |
1 tbsp of unsalted butter |
1 generous pinch of red pepper flakes |
Directions:
1. Using two grape leaves per serving, place on uncooked shrimp and one stick of cheese in the center of two overlapping leaves.
2. Fold in sides and then fold over bottom and roll over to complete into a neat little package. You should have 12 neat little bundles.
3. In a large skillet, heat the oil and the butter until sizzling.
4. Sprinkle in the red pepper flakes and the lemon rind.
5. Place the bundles, cheese side down for one to two minutes.
6. Flip over to shrimp side down and cook about 7-8 minutes to cook the shrimp through.
7. Squeeze the lemon juice over all.
8. Serve two per person for appetizer portion. Oozy cheesy goodness and briny salty shrimp with a kick of pepper and lemon. YUM!
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