- Recipes Home
- Interest Groups
Caribbean Seafood Strudel with Mango Lime Sauce Recipe
|For seafood strudel|
|Olive oil||4 Tablespoon|
|Shrimp||8 Large, peeled and deveined, shells saved|
|Lobster tail||1 , shells saved|
|Onion||1 , sliced|
|Tomato paste||1 Tablespoon|
|Sherry||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Slivered basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Phyllo sheets||6 , layered with melted butter|
|For mango lime sauce|
|Mangoes||2 , peeled, pitted, and diced|
|Pineapple juice||1 Cup (16 tbs)|
|Lime juice||1⁄4 Cup (4 tbs) (Or To Taste)|
Serving size: Complete recipe
Calories 4899 Calories from Fat 2237
% Daily Value*
Total Fat 281 g432.9%
Saturated Fat 132.4 g662.2%
Trans Fat 0 g
Cholesterol 1274.7 mg
Sodium 4247.2 mg177%
Total Carbohydrates 287 g95.8%
Dietary Fiber 19 g75.9%
Sugars 150.7 g
Protein 184 g367.2%
Vitamin A 96.3% Vitamin C 426%
Calcium 147.4% Iron 112.2%
*Based on a 2000 Calorie diet
1)Preheat oven to 375 degrees F.
2)For preparing seafood strudel, in a pan heat oil, sear each of these seafoods separately – shrimp, scallops, grouper, lobster tail. Season with salt and pepper according to taste.
3)Cool, drain and cut into cubes.
4)Stir fry the shrimp, onion and lobster shells in oil. Add in sherry and tomato paste. Cook covered and reduce volume by half.
5)Now add in the cream and thicken.
6)Strain over cubed seafood. Add in cheese, bread crumbs and basil. Let cool.
7)Transfer seafood mixture into phyllo sheets and roll it.
8)Fold the rolled log to prevent leakage.
9)Bake for 15 minutes on parchment paper.
10)For preparing mango-lime sauce – mix mangoes, pineapple juice and lime juice to boil and strain.
11)Serve seafood strudel sliced with mango-lime sauce.