Shrimp sizzlers shaw

• 1 pound medium shrimp (about 32), shelled and, if desired, deveined
• 1/4 cup coarsely grated Cheddar or Monterey Jack cheese
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tablespoon medium-dry Sherry
• 2 tablespoons minced scallion
• 12 to 14 slices very thin homemade-type bread, crusts discarded
• 1/2 stick (1/4 cup) unsalted butter, melted

Into a large saucepan of boiling salted water plunge shrimp and simmer until just

cooked through, 1 to 2 minutes.

Drain shrimp in a colander and rinse under cold water.

Pat shrimp dry and chop fine.

In a bowl stir together shrimp , cheeses, cream, Sherry, and scallion.

With a rolling pin flatten each bread slice into a 3/4-inch square.

Put about 2 tablespoons shrimp mixture on each bread slice and roll up tightly.

Put rolls, seam sides down, on a baking sheet and brush all over with butter.

Chill rolls, covered loosely, at least 1hour and up to 4.

Preheat oven to 425°F.

Cut shrimp rolls in half and arrange on baking sheet, seam sides down.

Bake shrimp rolls until golden, about 12 minutes, and cool slightly.

Serve shrimp sizzlers warm.

Makes about 24 to 28 hors d'oeuvres.

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