Thai Phyllo Wrapped Bourbon Pecan Shrimp With Creole Remoulade

• Creole Remoulade:
• 1 whol egg
• 1 egg yolk
• 2 T creole mustard
• 2 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup white vinegar
• 1/2 cup finely chopped green onions
• dash tabasco
• dash worcestershire sauce
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped parsley
• 1/4 cup ketchup
• 1/4 cup prepared yellow mustard
• 1 cove garlic minced
• 1/2 lemon, juiced
• 2/3 cup salad oil
• Bourbon Butter:
• 1/2 cup shelled pecans
• 1 cup butter
• 1/4 cup bourbon
• salt, to taste
• pepper, to taste
• cajun seasoning salt to taste
• Shrimp:
• 6-8 large shrimp, peeled and deveined
• 2 1/2 T butter or olive oil
• cajun seasoning salt
• 1/3 cup bourbon
• 2-4 sheets thawed phyllo dough
• 1/4 cup butter, melted, for brushing dough

1. Remoulade:
2. Put the egg and yolk in a blender and mix. Add the rest of the ingredients, except the salad oil, and mix until smooth. Slowly add the oil to emulsify. chill in the refrigerator.
3. Bourbon Butter:
4. preheat oven to 350F. Toast the pecans in a skillet or on a baking sheet in the oven just until they are aromatic: remove from oven. Increase oven to 425F. With a food processor, grind the pecans with the butter and bourbon. Add salt and pepper, to taste: or cajun seasoning salt, to taste. Grind until smooth. Place the mixture in a piping bag fitted with a small tip.
5. Shrimp:
6. Saute the shrimp in oil until just cooked, seasoning with cajun salt, to taste. Deglaze the pan with bourbon. Allow the shrimp to cool. Lay out 1 sheet of thawed phyllo dough. With the long sides running from your left to right, brush with the melted butter, then top with another sheet. Trim the edges to make them uniform, then cut into 304 even strips from the top to bottom. Place a cookedshrimp at the bottom of each strip. Pipe on a littel bourbon butter, and then roll up each strip like a flag in triangles to encase the shrimp. Bake in the 425F oven until golden brown, about 8-12 minutes. SErve with creole remoulade

whol egg, egg yolk, t, paprika, cayenne pepper, salt, white vinegar, green onions, tabasco, worcestershire sauce, celery, parsley, ketchup, yellow mustard, garlic, lemon, salad oil, bourbon butter, pecans, butter, bourbon, salt, pepper, cajun seasoning salt, shrimp, shrimp, t, cajun seasoning salt, bourbon, butter

Taken from www.epicurious.com/recipes/member/views/thai-phyllo-wrapped-bourbon-pecan-shrimp-with-creole-remoulade-50026089 (may not work)