Gulf Shrimp In Phyllo With Buerre Blanc Recipe

Ingredients

12 Gulf shrimp, peeled and deveined

12 sheets of phyllo dough

1 cup heavy cream

1 tablespoon shallots, minced

1 tablespoon champagne vinegar

(you can substitute white wine vinegar here)

1/4 lb. butter, softened

Preparation

Peel and devein shrimp.  Butter (use melted butter) 4 sheets of phyllo dough at a time (keeping the remaining dough moist) and stack on top of each other.  Cut dough into 1" strips and wrap shrimp, leaving tail exposed. Bake at 350 degrees for 5 to 7 minutes until pastry is slightly brown.   Reduce heavy cream with shallots and champagne vinegar.  Reduce by half.  Beat in 1/4 lb. butter and keep warm.  Place shrimp on serving plate with a dollop of buerre blanc.