Prawn Cannelloni Recipe - Cooking Index
Prawn Cannelloni Recipe - Cooking Index
| Sauce | ||
| 1/4 cup | 59ml | Olive oil |
| 1 1/2 cups | 93g / 3.3oz | Chopped onions |
| 1 1/2 teaspoons | 7.5ml | Emeril's Essence - see * Note |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Crushed red pepper |
| 2 tablespoons | 30ml | Minced garlic |
| 1/2 cup | 118ml | Red wine |
| 2 | Italian-style tomatoes - (28 oz ea) - with the juices | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh basil |
| 2 tablespoons | 30ml | Chopped fresh thyme |
| 1 tablespoon | 15ml | Chopped fresh oregano |
| 2 | Bay leaves | |
| 1 cup | 237ml | Heavy cream |
| Cannelloni | ||
| 3 teaspoons | 15ml | Olive oil |
| 2/3 cup | 41g / 1.4oz | Chopped yellow onion |
| 3 oz | 85g | Finely-chopped pancetta |
| 2 teaspoons | 10ml | Emeril's Essence - see * Note |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Crushed red pepper |
| 2 teaspoons | 10ml | Minced garlic |
| 4 teaspoons | 20ml | Tomato paste |
| 6 tablespoons | 90ml | Dry white wine |
| 2/3 lb | 302g / 10oz | Peeled deveined shrimp - chopped |
| = (abt 1 lb with shells and heads) | ||
| 3 tablespoons | 45ml | Chopped fresh basil |
| 2 teaspoons | 10ml | Chopped fresh oregano |
| 1 1/3 cups | 315ml | Ricotta |
| 1/2 cup | 118ml | Grated Parmesan - plus additional |
| 1/2 cup | 118ml | Grated Parmesan, if desired - for garnish |
| 1 cup | 198g / 7oz | Egg - beaten (large) |
| 1 | Box cannelloni - (8 oz) | |
| = (or manicotti shells) |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
For the Sauce: Heat the olive oil in large pot over medium-high heat. Add the onions, Essence, salt and red pepper, and saute until the onions are soft, about 5 to 6 minutes. Add the garlic and saute for 30 seconds. Add the wine and reduce by 1/2. Add the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil.
Reduce the heat and simmer until the sauce has thickened somewhat, but is still chunky, about 45 minutes. Add the cream and simmer for 5 minutes. Remove from the heat. Discard the bay leaves, adjust the seasoning, to taste, and let sit while making the filling.
For the Cannelloni: Preheat the oven to 350 degrees.
Heat the olive oil in large skillet over medium-high heat. Add the onions, pancetta, Essence, salt, and red pepper and cook until the onions are soft, about 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste and wine, and stir well to incorporate. Cook until half of the wine has evaporated, about 2 minutes. Add the shrimp and cook until just pink, 2 to 3 minutes. Add the basil and oregano, stir well, and remove from the heat. Spread the mixture onto a baking sheet or large plate to cool quickly.
In a large bowl, combine the ricotta, 1/2 cup of the Parmesan, the shrimp mixture and egg. Adjust seasoning, to taste.
Butter a 13- by 9-inch baking dish. Spread about 1 cup of the tomato sauce over the bottom of the dish. Working from both ends, using a pastry bag, stuff each manicotti shell with about 1/4 cup of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan.
Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 minutes to 1 hour. Uncover and continue baking until golden brown and bubbling, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
If desired, sprinkle each serving with additional grated Parmesan.
This recipe yields 6 to 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E21) - from the TV FOOD - NETWORK
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