Grilled Shrimp & Gorgonzola in a Fennel Purse with Tomato Alfredo Sauce

  • Photo and Recipe courtesy of <a href='' target='_blank'>Chef Eric LeVine</a>
  • Yield: 4 servings



  • 12 jumbo shrimp, peeled and deveined<br /><em>*Use U10&rsquo;s if available.</em>
  • Olive oil
  • Kosher salt
  • White pepper
  • Fennel Mixture:

  • 2 heads fresh fennel
  • 3 tablespoons olive oil
  • Kosher salt
  • White pepper
  • 8 ounces gorgonzola cheese, crumbled
  • Fennel Purse:

  • 4 12&rdquo; crepe shells
  • Shrimp, cooked according to instructions below
  • Fennel Mixture, prepared according to instructions below
  • Tomato Alfredo Sauce:

  • 1 c. &nbsp;tomato sauce
  • 1/2 c. &nbsp;heavy cream
  • 1/2 c. &nbsp;parmesan, grated


    To Make Shrimp:

  • Preheat oven to 350&deg; F.
  • Place shrimp on a baking sheet and drizzle with olive oil; add salt and pepper, to taste. Cook until shrimp is fully cooked, about 8 to 10 minutes. If using smaller shrimp, decrease time accordingly.
  • Remove from oven and set aside.
  • To Make Fennel:

  • While shrimp is cooking, shave fennel using a knife or a mandolin into very thin ribbons. Place into a bowl and toss with olive oil, salt and pepper. Spread out on a baking sheet and roast in preheated oven until tender, about 12 to 15 minutes. Remove and cool.
  • Once cooled, toss fennel with Amish Gorgonzola cheese. Set aside.
  • To Make Fennel Purse:

  • Lay crepe shell on counter and cut into thirds. Place one shrimp at one end of crepe, letting the tail hang over the crepe by an inch. Spoon 2 teaspoons of the Fennel Mixture below the shrimp on the crepe. Carefully roll crepe around shrimp and Fennel Mixture. Tie the bundle using a quickly blanched scallion frond or close with a decorative toothpick. Stand up on the flat end with the cinched end at the top.
  • To Make Tomato Alfredo Sauce:

  • Combine all ingredients in a saucepot and heat to 180&deg; F and cheese is melted.
  • To serve, place 3 purses on each plate. Drizzle evenly with Tomato Alfedo Sauce.