Aurora Catering's

Shrimp Stuffed Grape Leaves

Yield - 25 Appetizer servings or about 60-70 Stuffed Grape Leaves

Ingredients

1-1/2  LBS MEDIUM to SMALL SHRIMP (Peeled)

2  TBSP ROUSES COMPLETE SEAFOOD BOIL

2  TBSP FRESH OREGANO LEAVES

1  JAR GRAPE LEAVES (Stems removed and washed of brine in cold water)

2  LEMONS (Thinly sliced)

Shrimp Stock Rice (Refrigerated Overnight... see Mini Method)
1-1/2  QUARTS SHRIMP STOCK (Divided)

1-1/2  CUPS PARBOILED RICE

Mini Method

In a medium sized pot, bring 1 quart of shrimp stock to boil, add rice and return to boil.  Lower heat, cover with a tight fitting lid and simmer for 30 minutes. Do not open lid, place in refrigerator overnight.  (This procedure will allow the favors to blend while not loosing any starch or moisture.  This is important, when you want the rice to adhere to the chopped shrimp.)

Labne Ingredients

1  QUART GREEK YOGURT (Plain)

1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1 TBSP EXTRA VIRGIN OLIVE OIL

1 TSP LEMON ZEST (one large lemon, from lemon above)
1 TBSP LEMON JUICE

Specialized Equipment

Manual Grape Leaf Roller

16" Wok

12" - 2 Tier Bamboo Steamer

Method
In a 2 gallon sized stock pot, fill to about half way, add Rouses Seafood Boil seasonings, and bring to boil.  Add shrimp and poach for about 2-3 minutes. Strain, and coarsely chop shrimp.

Remove rice from refrigerator and add to a stainless steel bowl, add oregano leaves and chopped shrimp, gently combine.

Layer the bamboo steamer with lemon slices.  Place a grape leaf shinny side down on roller, add about 2 teaspoons of stuffing to the well of the roller, then gently push down the ramp. You do NOT want to over-stuff OR under-stuff the grape leaves.... So this is a trial and error process on the first couple of rolls, it might take 4-5 trials to get it right.  

Arrange the rolled-stuffed leaves in a spiral pattern in the steamer racks, continue until all stuffing is used or both bamboo steamer racks are filled.

Add about 1/2 quart of stock to the wok, place both tiers of steamers in the wok and over medium heat, steam for about 10 minutes.  Add the remaining stock as needed so as not to boil off the stock in the wok.

Meanwhile, add the labne ingredients to a display bowl and mix.

Alternate Method

Roll the grape leaves by hand in the traditional way.... BUT once you use the roller, you won't go back!

Plate Presentation
Alow the steamed Shrimp Stuffed Leaves to cool for about 15 minutes.  Serve, still in the wok and steamer with tongs and seasoned labne on the side!
Chef's Notes:
WOW, what a great catering HDO or Appetizer.  

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Contact us for further details....ChefEmile@CustomCatering.net

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
Copyright © 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: May 25, 2017
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