Roasted prawns with spinach mashed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16.00 | prawns; peeled, except | |
| 1 | for tails; and butterflied | |
| 4.00 | tablespoon | olive oil; divided |
| 1 | emeril's essence; see * note | |
| 2.00 | cup | potatoes in 1/2 dice |
| 3.00 | cup | water |
| 1.00 | cup | heavy cream |
| ¼ | pounds | fresh spinach |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 2.00 | tablespoon | butter |
| 3.00 | medium | red bell peppers; roasted, peeled, |
| 1 | seeded; and chopped | |
| ¼ | cup | chopped onions |
| 2.00 | teaspoon | minced garlic |
| 1.00 | teaspoon | chopped basil |
| ⅛ | teaspoon | cayenne |
| 2.00 | cup | chicken stock |
| 2.00 | tablespoon | heavy cream |
| 6.00 | fried spinach leaves; for garnish | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat oven to 400 degrees. Season the prawns with the olive oil and Emeril's Essence. In a hot saute pan, sear the prawns on one side for 1 minute. Place the prawns in the oven and roast for 6 to 8 minutes or until done. For the potatoes: In a sauce pot, combine the potatoes and salted water together. Bring up to a boil and reduce the heat.
Cook the potatoes until tender, about 8 to 10 minutes. Remove from the heat and drain. Place the cream in a sauce pot 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 white 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 the 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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