| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy, Grains |
|
Seafood, Emeril, Ethnic, Am/la |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Onions; finely minced |
| 1/4 |
c |
Celery; finely minced |
| 1/4 |
c |
Green bell peppers; finely minced |
| 2 |
tb |
Red bell peppers; finely minced |
| 1 |
tb |
Shallots; finely minced |
| 4 |
ts |
Garlic; finely minced, in all |
| 4 |
ts |
Essence in all |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
lb |
Lump crabmeat; picked over for shells and cartilage |
| 1 |
|
Egg; slightly beaten |
| 1/4 |
c |
Parmigiano-Reggiano Cheese; grated |
| 1 |
tb |
Creole mustard |
| 1/4 |
c |
Bread crumbs |
| 16 |
|
Prawns; peeled except for tails and butterflied |
| 3/4 |
c |
Plum tomatoes; seeded and chopped |
| 1/2 |
c |
Shrimp stock |
|
pn |
Cayenne pepper |
| 1/2 |
ts |
Fresh black pepper |
| 1 |
|
Stick unsalted butter; cut into 1-inch cubes |
| 2 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
Brunoise red peppers |
INSTRUCTIONS
Preheat oven to 400 degrees F. In a saute pan, heat the olive oil. When
the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2
teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt and the
pepper. SAute for 2-3 minutes. Add the crabmeat and toss gently. SAute
for 1 minutes. Remove from the heat and cool. Turn the crabmeat and toss
gently. SAute for 1 minutes. Remove from the heat and cool. Turn the
rabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread
crumbs. Form the stuffing into 16 balls, Season each prawn with the
remaining Essence, Press each ball of stuffing into the cavity of each
prawn. Place the prawns on a parchment-lined baking sheet. Bake for about
10 minutes. For the tomato butter: In a small non-reactive sauce pot, mash
the tomatoes using a whisk over high heat for 1 minute. Add the grlic,
shrimp stock, salt, cayenne, and black pepper and bring to a boil. Whisk
the mixture constantly for 1 minute. Whisk in butter a few cubes at a time
until all the butter is incorporated.
Source: Essence of Emeril, #EE2333, TVFN Formatted By Lisa Crawford,
5/27/96 Posted to MealMaster Recipes List, Digest #157
Date: 28 May 96 00:20:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
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