| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Essnce11 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Medium-size shrimp; peeled, deveined |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground coriander |
| 1 |
c |
Chopped tomatoes |
| 1 |
ts |
Chopped orange zest |
| 1/2 |
c |
Light broth |
| 1 1/2 |
c |
Yellow cornmeal |
| 1 |
tb |
Fresh chopped tarragon |
| 3 |
tb |
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
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