INGREDIENTS: Filling:
1 lb. medium shrimp, peeled and deveined
2 eggs
1 Tbsp. coarse or kosher salt
1 tsp. pepper, freshly ground
½ cup Jalape±o Jack Cheese, shredded

Strudels:
10 phyllo dough sheets
½ cup clarified butter
1 egg, beaten
as needed, vegetable oilDIRECTIONS: To make filling:
Place shrimp in a food processor and purTe roughly. Add eggs, salt and pepper and continue processing until purTe is fairly smooth. Spoon shrimp purTe into a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.

To make strudel:
Remove 2 sheets of phyllo dough from the package. Unfold 1 sheet and generously butter one side with clarified butter. Cover with second sheet of phyllo dough; brush with butter. Cut lengthwise into 2 strips. Cut each strip crosswise into 8 or 9 pieces. Each piece will be about 2 ½ inches wide.

Place a scant tablespoon of shrimp filling at one end of each piece of phyllo dough. Roll halfway down, then tuck in sides and continue rolling. Seal ends of each roll with beaten egg. Continue using sheets of phyllo dough, two at a time, until shrimp mixture is used up.

Heat ¼ inch of vegetable oil in a sautT pan, preferably nonstick. SautT strudels a few at a time, being careful not to crowd pan, and turning until each strudel is crisp and golden brown. Using a slotted spatula, remove strudels from pan and drain on paper toweling.SERVINGS:40 to 50 strudelsFrom:David Burke, Corporate Executive Chef and V.P. Culinary Development, New York Restaurant Group.PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.