Description
Andrew Atwell, Executive Chef of the Las Vegas Convention Center
Ingredients
- Shrimp Parcels:
- 8 pieces raw shrimp 16-20 count
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest, finely chopped
- 1 set Athens Ready-To-Go Phyllo Dough (5 sheets), thawed
- 2 ounces butter, clarified
- 4 ounces Brie cheese, sliced into 2-inch strips (8 pieces)
- Fennel and Apple Slaw:
- 2 Granny Smith apples, peeled and julienned
- 1 fresh fennel bulb, blanched and julienned
- 1 tablespoon green onions, sliced
- 1 tablespoon Champagne
- 1 tablespoon lemon juice
- Salt and pepper
- Fresh cilantro, for garnish
- Thai sweet chili sauce, for garnish
Directions
Preheat oven to 350°F. Season shrimp (16-20 count size) with salt and pepper and sprinkle with lemon zest. Place 1 set (5 sheets) thawed Athens Ready-To-Go Phyllo Dough on work surface and brush with butter. Cut into eight, 6- by 4-inch rectangles. Place the shrimp onto the Phyllo, leaving the tail hanging over the edge of the Phyllo. Place one 2-inch slice of Brie cheese next to each shrimp, and wrap the Phyllo around the shrimp and Brie. Brush the outside of the pastry with butter and place on a sheet pan. Repeat with remaining ingredients. Bake at 350°F for 10 to 12 minutes, until golden brown.
For apple slaw, in a medium bowl, combine Granny Smith apples, fennel bulb and green onion. Just before service, season to taste with Champagne, lemon juice, salt and pepper.
To serve, place the slaw mix in the center of the plate and arrange 2 pieces of shrimp on top. Garnish with fresh cilantro and drizzle with Thai sweet chili sauce.
