Title: Roasted Prawns, Spinach, Mashed Potatoes & Red Bell Peppers Categories: Seafood, Emeril, Ethnic, Am/la Yield: 4 Servings 16 Prawns; peeled except for -tails and butterflied 4 tb Olive oil in all Essence 2 c Potatoes; 1/2" dice 3 c Water 1 c Heavy cream 1/4 lb Fresh spinach Salt and white pepper 2 tb Butter 3 md Red bell peppers, roasted -peeled, seeded and chopped 1/4 c Onions; chopped 2 ts Garlic; minced 1 ts Basil; chopped 1/8 ts Cayenne 2 c Chicken stock 2 tb Heavy cream----------------------------------GARNISH---------------------------------- 6 Spinach leaves; fried Essence 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 Posted to MealMaster Recipes List, Digest #157 Date: 28 May 96 00:20:10 EDT From: "Lisabeth Crawford (Pooh)" <firstname.lastname@example.org>
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (472g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 191 (73%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 68.3mg||21 %|
|Sodium 460.7mg||16 %|
|Potassium 449.6mg||12 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.4g|
|Protein 7.7g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!