Recipe - Roasted Prawns Spinach Mashed Potatoes And Red Bell Peppers

16 Prawns; peeled except for
tails and butterflied
4 tablespoon Olive oil in all
Essence
2 cup Potatoes; 1/2" dice
3 cup Water
1 cup Heavy cream
One fourth pound Fresh spinach
Salt and white pepper
2 tablespoon Butter
3 md Red bell peppers, roasted
peeled, seeded and chopped
One fourth cup Onions; chopped
2 teaspoon Garlic; minced
1 teaspoon Basil; chopped
1/8 teaspoon Cayenne
2 cup Chicken stock
2 tablespoon 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 68 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 810 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 handheld 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