Roasted Prawns w Spinach Mashed Potatoes & Red Pepper Sauce

Recipe Ingredients

16		Prawns - peeled, except
		For tails, and butterflied
4 tablespoons	60ml	Olive oil - divided
		Emeril's Essence - see * Note
2 cups	474ml	Potatoes in 1/2" dice
3 cups	711ml	Water
1 cup	237ml	Heavy cream
1/4 lb	113g / 4oz	Fresh spinach
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Red bell peppers - roasted, peeled, (medium)
		Seeded, and chopped
1/4 cup	15g / 0.5oz	Chopped onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Chopped basil
1/8 teaspoon	0.6ml	Cayenne
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Heavy cream
6		Fried spinach leaves - for garnish

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.