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Name: Roasted Prawns, Spinach, Mashed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 md Red bell peppers;; 16 Prawns; peeled except for; Salt and white pepper; 3 c Water; 1/4 lb Fresh spinach; Essence; 1/4 c Onions; chopped; Essence; 6 Spinach leaves; fried; 2 c Potatoes; 1/2" dice; 2 tb Butter; 1/8 ts Cayenne; 2 tb Heavy cream; 2 c Chicken Stock; 1 ts Basil; chopped; 4 tb Olive oil in all; 1 c Heavy cream; 2 ts Garlic; minced

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INGREDIENTS

3 md Red bell peppers;
16 Prawns; peeled except for
Salt and white pepper
Recipe via MealMaster (tm) v8.05
3 c Water
1/4 lb Fresh spinach
Essence
1/4 c Onions; chopped
Essence
6 Spinach leaves; fried
2 c Potatoes; 1/2" dice
2 tb Butter
1/8 ts Cayenne
2 tb Heavy cream
2 c Chicken Stock
GARNISH
1 ts Basil; chopped
4 tb Olive oil in all
1 c Heavy cream
2 ts Garlic; minced

Servings

INSTRUCTIONS

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)" <104105.1416@compuserve.com>

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Roasted Prawns, Spinach, Mashed Potatoes

3 md Red bell peppers;
16 Prawns; peeled except for
 Salt and white pepper
 Recipe via MealMaster (tm) v8.05
3 c Water
1/4 lb Fresh spinach
 Essence
1/4 c Onions; chopped
 Essence
6 Spinach leaves; fried
2 c Potatoes; 1/2" dice
2 tb Butter
1/8 ts Cayenne
2 tb Heavy cream
2 c Chicken Stock
 GARNISH
1 ts Basil; chopped
4 tb Olive oil in all
1 c Heavy cream
2 ts Garlic; minced

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)" <104105.1416@compuserve.com>

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 4 Servings

Calories: 263
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.

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Calories per serving: 263

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