Shrimp-tarragon Tamale Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Essnce11 | 6 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | lb | Medium-size shrimp, peeled |
| deveined | ||
| 1 | c | Chopped onion |
| 1 | t | Minced garlic |
| 1 1/2 | t | Salt |
| 1 | t | Ground coriander |
| 1 | c | Chopped tomatoes |
| 1 | t | Chopped orange zest |
| 1/2 | c | Light broth |
| 1 1/2 | c | Yellow cornmeal |
| 1 | T | Fresh chopped tarragon |
| 3 | T | Butter |
| 1/4 | c | Grated soft cheese, queso |
| fresco | ||
| Sour Cream Topping, see * | ||
| Note |
INSTRUCTIONS
Note: See the "Sour Cream Topping" recipe which is included in this collection. In a large skillet, heat the oil, add the shrimp and cook for 30 seconds. Add the onions, garlic, 1/2 teaspoon salt, and the coriander. Cook until the onions are tender, about 3 minutes. Add the tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a boil, stirring, until the mixture thickens, about 2 minutes. Remove, stir in the fresh tarragon and set aside. Preheat oven to 350 degrees. In a large saucepan, whisk together 4 cups of water and the remaining cornmeal and salt. Bring to a boil over medium heat, whisking frequently, until the mixture boils. Reduce the heat to low and cook, stirring constantly until thick. Remove from the heat and stir in the butter. Put 1/3 of this mixture in the bottom of a buttered 8- by 11-inch casserole dish. Spoon the filling over the cornmeal, spreading it out evenly. Top with the rest of the cornmeal mixture, spreading evenly. Sprinkle on the cheese, bake for 30 to 35 minutes. Remove from the oven and spread the Sour Cream Topping over the entire dish. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 21mg
Sodium: 714mg
Potassium: 238.8mg
Carbohydrates: 28.6g
Fiber: 3.3g
Sugar: 2.5g
Protein: 4.6g