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Rock Shrimp And Mozzarella Strudel With A Smokey Tomato-butter Sauce

  • Yield: 8 servings


  • 2 cups peeled rock shrimp tails, about 1 pound
  • 1 tablespoon Creole seasoning
  • 1 tablespoon olive oil
  • 1/2 cup peeled, chopped onion
  • 1/4 cup chopped celery
  • 1/2 tablespoon minced garlic
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Crystal hot sauce
  • 1/4 - 1/2 cup, plus 1/4 cup breadcrumbs
  • 1 cup cubed Mozzarella cheese pieces
  • 1 tablespoon grated Parmesan cheese
  • 8 sheets phyllo dough, defrosted
  • 1 stick butter, melted
  • 1 pound Roma tomatoes, cored and halved
  • 1/2 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 1/2 pound cold unsalted butter
  • White pepper to taste
  • Few drops of balsamic vinegar, or to taste
  • Hot sauce of your choice, to taste


  • Place the shrimp tails in a bowl and season with the Creole seasoning. In a large heavy skillet heat the olive oil over medium high heat. Add the onion, celery and garlic and sauté until translucent, about 3 minutes. Add seasoned shrimp to the skillet and cook until pink, about 4 minutes. Add cream, Worchestershire and Crystal hot sauces to pan and reduce over medium heat for 2 minutes. Add 1/4 to 1/2 cup breadcrumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute. Remove mixture from the heat and allow to cool. Gently fold in the cheese and combine thoroughly.
  • Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1-inch in diameter and 4-inches in length (approximately 3 1/2 ounces each).
  • Preheat oven to 425ºF.
  • Spread phyllo sheets on a clean work surface with long side closest to you, like a book. With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 teaspoon breadcrumbs and fold left side over right side as though closing a book. Butter top of folded phyllo sheet. Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1-inch edge of left side over the filling, then 1-inch edge of right side over the filling. Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2-inch of phyllo with butter to seal. Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and rock shrimp filling. Place phyllo bundles in refrigerator for 10 minutes prior to cooking.
  • Bake phyllo strudels in oven until golden brown, about 12 - 15 minutes. Serve warm.
  • SMOKEY TOMATO-BUTTER SAUCE: In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes.
  • In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes. Add smoked tomatoes and any accumulated juices, chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Using a hand-held blender, puree until smooth. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice. Serve immediately or keep warm in a bain marie until needed.