Grilled Shrimp & Gorgonzola in a Fennel Purse with Tomato Alfredo Sauce

Makes 4 servings as an entrée.

Ingredients:

Shrimp:

  • 12 jumbo shrimp, peeled and deveined
    *Use U10’s if available.
  • Olive oil
  • Kosher salt
  • White pepper

Fennel Mixture:

  • 2 heads fresh fennel
  • 3 Tbsp. olive oil
  • Kosher salt
  • White pepper
  • 8 oz. Salemville® Amish Gorgonzola Cheese, crumbled

Fennel Purse:

  • 4 12” crepe shells
  • Shrimp, cooked according to instructions below
  • Fennel Mixture, prepared according to instructions below

Tomato Alfredo Sauce:

  • 1 c. tomato sauce
  • 1/2 c. heavy cream
  • 1/2 c. parmesan, grated

Instructions:

To Make Shrimp:

Preheat oven to 350° F.

Place shrimp on a baking sheet and drizzle with olive oil; add salt and pepper, to taste. Cook until shrimp is fully cooked, about 8 to 10 minutes. If using smaller shrimp, decrease time accordingly.

Remove from oven and set aside.

To Make Fennel:

While shrimp is cooking, shave fennel using a knife or a mandolin into very thin ribbons. Place into a bowl and toss with olive oil, salt and pepper. Spread out on a baking sheet and roast in preheated oven until tender, about 12- 15 minutes. Remove and cool.

Once cooled, toss fennel with Amish Gorgonzola cheese. Set aside.

To Make Fennel Purse:

Lay crepe shell on counter and cut into thirds. Place one shrimp at one end of crepe, letting the tail hang over the crepe by an inch. Spoon 2 teaspoons of the Fennel Mixture below the shrimp on the crepe. Carefully roll crepe around shrimp and Fennel Mixture. Tie the bundle using a quickly blanched scallion frond or close with a decorative toothpick. Stand up on the flat end with the cinched end at the top.

To Make Tomato Alfredo Sauce:

Combine all ingredients in a saucepot and heat to 180° F and cheese is melted.

To serve, place 3 purses on each plate. Drizzle evenly with Tomato Alfedo Sauce.

Photo & recipe courtesy of Chef Eric LeVine