Roasted Prawns c Spinach Mashed Potatoes & Re

---------- Recipe via Meal-Master (tm) v8.02

Title: Roasted Prawns c Spinach Mashed Potatoes & Re
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

-----