| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains, Meats |
|
Seafood, Emeril, Ethnic, Am/la |
4 |
Servings |
INGREDIENTS
| 16 |
|
Prawns; peeled except for tails and butterflied |
| 4 |
tb |
Olive oil in all |
|
|
Essence |
| 2 |
c |
Potatoes; 1/2" dice |
| 3 |
c |
Water |
| 1 |
c |
Heavy cream |
| 1/4 |
lb |
Fresh spinach |
|
|
Salt and white pepper |
| 2 |
tb |
Butter |
| 3 |
md |
Red bell peppers, roasted peeled, seeded and chopped |
| 1/4 |
c |
Onions; chopped |
| 2 |
ts |
Garlic; minced |
| 1 |
ts |
Basil; chopped |
| 1/8 |
ts |
Cayenne |
| 2 |
c |
Chicken stock |
| 2 |
tb |
Heavy cream |
| 6 |
|
Spinach leaves; fried |
|
|
Essence |
INSTRUCTIONS
GARNISH
Prehaet ven to 400 degrees F. Season the prawns with the olive oil and
essence. In a hiot saute pan, sear the prawns on one side for 1 minute.
Place the prawns in the oven and roast for 6-8 minutes or until done. For
the potatoes: In a saucepot, combine the potatoes and salted water
together. Bring up to a boil and reduce the heat, Cook the potatoes until
tender, about 8-10 minutes, Remove from heat and drain. Place the cream in
a saucepot and bring up to a boil, remove from the heat. Place the spinach
in a food processor and pour in the hot cream. Puree until smooth. Season
with salt and pepper. Place the potatoes back on the stove. Add the
spinach cream and butter to the potatoes. With a potato masher, mash the
potatoes until fairly smooth. Season with salt and pepper. For the sauce:
In a sauce pan, heat the remaining olive oil. Add the peppers, onions,
garlic, basil, cayenne and cook for 3 minutes, Season with salt and pepper.
Stir in stock and the cream and bring to a full boil. Reduce the heat and
simmer for 8 minutes. With a hand-held blender, puree the sauce until
smooth. Spoon the sauce in the center of the platter. Mound the potatoes
in the center of the sauce. Place the prawns around the potatoes. Garnish
with fried spinach and Essence.
Source: Essence of Emeril, #EE2333, TVFN Formatted by Lisa Crawford,
5/26/96 Posted to MealMaster Recipes List, Digest #157
Date: 28 May 96 00:20:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”