Recipe - Potatoes Rolled With Shrimp Filling

Shrimp Filling
5 Tablespoons butter
1 Onion; minced
1 Pimiento or red bell
pepper; minced
Three fourths pound Fresh shrimp; peeled,
cleaned, and
2 tablespoon Parsley; minced
3 tablespoon Flour
1 cup Milk
Salt and pepper to taste
Potato Roll
5 Baking potat peeled and
quartered
2 tablespoon Butter; room temperature
1 cup Milk
4 tablespoon Parmesan cheese; freshly
grated
One half teaspoon Parsley; minced
1 teaspoon Baking powder
2 tablespoon Flour
3 Eggs; separated
Salt and pepper to taste
Cilantro sprigs for garnish

To make the filling, melt 2 tablespoons of the butter and saut=E9 the onion
and pimiento until they are soft. Add the shrimp and continue to cook just
until the shrimp turns pink. Stir in the minced parsley and set aside.

In a saucepan melt the remaining 3 tablespoons butter and stir in the
flour. Using a wire whisk, gradually stir in the milk. Cook over low heat
until the sauce is thickened. Stir in the shrimp mixture and correct the
seasoning. Cool to room temperature before filling the potato roll.

To prepare the potato roll, boil the potatoes until they are very tender.
Drain and mash them. Mix in the butter, Three fourths cup of the milk, the cheese,
parsley, baking powder, and flour. Lightly beat the egg yolks with the
remaining One fourth cup milk and add to the potato mixture. Add salt and pepper
to taste. Beat the egg whites until they hold soft peaks and fold them into
the potatoes. (This is a dish typical of Brazil which can be made ahead and
baked just before serving.)

Line a jellyroll pan with foil and butter the foil well. Starting in the
center, spread the potato mixture on the foil with a rubber spatula. It may
not completely fill the pan. Bake at 400 degrees for about 25 minutes or
until the top is lightly browned. Remove from the oven and carefully invert
onto a damp tea towel. Cool for 5 minutes and then carefully peel off the
foil.

To assemble the rocambole, carefully spread the cooked potato with shrimp
filling, and, using the towel as a helper, roll up, jellyroll style. Serve
warm, cut in 1 1/2inch thick slices garnished with cilantro sprigs.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9715

Posted to EATL Digest 01 Oct 96

Date: Wed, 2 Oct 1996 17:32:30 0400

From: Bill Spalding billspa@ICANECT.NET