Ingredients
- 1 pound medium shrimp (about 32), shelled and, if desired, deveined
- 1/4 cup coarsely grated Cheddar or Monterey Jack cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon medium-dry Sherry
- 2 tablespoons minced scallion
- 12 to 14 slices very thin homemade-type bread, crusts discarded
- 1/2 stick (1/4 cup) unsalted butter, melted
Directions
- Into a large saucepan of boiling salted water plunge shrimp and simmer until just cooked through, 1 to 2 minutes. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and chop fine.
- In a bowl stir together shrimp, cheeses, cream, Sherry, and scallion. With a rolling pin flatten each bread slice into a 3/4-inch square. Put about 2 tablespoons shrimp mixture on each bread slice and roll up tightly. Put rolls, seam sides down, on a baking sheet and brush all over with butter. Chill rolls, covered loosely, at least 1 hour and up to 4.
- Preheat oven to 425°F.
- Cut shrimp rolls in half and arrange on baking sheet, seam sides down. Bake shrimp rolls until golden, about 12 minutes, and cool slightly. Serve shrimp sizzlers warm.
