Roasted prawns w\\ spinach mashed potatoes & red bell pepp

4 Servings

Ingredients

Quantity Ingredient
16 Prawns; peeled except for tails and butterflied
4 tablespoons Olive oil in all
Essence
2 cups Potatoes; 1/2\" dice
3 cups Water
1 cup Heavy cream
¼ pounds Fresh spinach
Salt and white pepper
2 tablespoons Butter
3 mediums Red bell peppers, roasted peeled, seeded and chopped
¼ cup Onions; chopped
2 teaspoons Garlic; minced
1 teaspoon Basil; chopped
⅛ teaspoon Cayenne
2 cups Chicken stock
2 tablespoons Heavy cream
6 Spinach leaves; fried
Essence

Directions

GARNISH

Prehaet ven to 400 degrees F. Season the prawns with the olive oil and essence. In a hiot saute pan, sear the prawns on one side for 1 minute. Place the prawns in the oven and roast for 6-8 minutes or until done. For the potatoes: In a saucepot, combine the potatoes and salted water together. Bring up to a boil and reduce the heat, Cook the potatoes until tender, about 8-10 minutes, Remove from heat and drain. Place the cream in a saucepot 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 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 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.

Source: Essence of Emeril, #EE2333, TVFN Formatted by Lisa Crawford, 5/26/96

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