Crab Stuffed Prawns with Tomato Butter
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4 Servings
1.00 tb Olive oil
0.25 c Finely-minced onions
0.25 c Finely-minced celery
0.25 c Finely-minced green bell
-peppers
2.00 tb Finely-minced red bell
-peppers
1.00 tb Finely-minced shallots
4.00 ts Finely-minced garlic;
-divided
4.00 ts Emeril's Essence; see * Note
1.00 ts Salt
1.00 ts Freshly-ground black pepper
1.00 lb Lump crabmeat; picked ove
For shells and cartilage
1.00 Egg; slightly beaten
0.25 c Grated Parmigiano-Reggiano
-cheese
1.00 tb Creole mustard
0.25 c Bread crumbs
16.00 Prawns; peeled, except
For tails; and butterflied
0.75 c Peeled; seeded, chopped
-Italian plum
Tomatoes
0.50 c Shrimp stock
1.00 pn Cayenne pepper
0.50 ts Freshly-ground black pepper
1.00 Stick Unsalted butter; cut
-into 1" cubes
White Bean Relish; see *
-Note
2.00 tb Grated Parmesan cheese
2.00 tb Brunoise red peppers
* Note: See the "Emeril's Essence Information" and "White Bean Relish"
recipes which are included in this collection.
Preheat oven to 400 degrees. 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 Emeril's Essence, 1/2
teaspoon salt, and the pepper. Saute for 2 to 3 minutes. Add the
crabmeat and toss gently. Saute for 1 minute. Remove from the heat
and cool. Turn the crabmeat 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 garlic, shrimp
stock, salt, cayenne, and black peppers and bring to a boil. Whisk
the mixture constantly for 1 minute. Whisk in the butter a few cubes
at a time until all the butter is incorporated. Spoon the sauce onto
the platter. Mound the White Bean Relish in the center of the sauce.
Place the prawns around the relish. Garnish with the fried spinach,
cheese, and peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Adapted from New
Orleans From the TV FOOD NETWORK - (Show # EE-2333 broadcast
06-04-1997) 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
06-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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