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Crab stuffed prawns with tomato butter
Ingredients
1 tbsp Olive oil
1/4 cup Onions, finely minced
1/4 cup Celery, finely minced
1/4 cup Green bell peppers, finely
-minced
2 tbsp Red bell peppers, finely
-minced
1 tbsp Shallots, finely minced
4 tsp Garlic, finely minced, in
-all
4 tsp Essence in all
1 tsp Salt
1 tsp Pepper
1 lbs Lump crabmeat, picked over
-for shells and cartilage
1 Egg, slightly beaten
1/4 cup Parmigiano-Reggiano Cheese
-grated
1 tbsp Creole mustard
1/4 cup Bread crumbs
16 Prawns, peeled except for
-tails and butterflied
3/4 cup Plum tomatoes, seeded and
-chopped
1/2 cup Shrimp stock
Pn Cayenne pepper
1/2 tsp Fresh black pepper
1 Stick unsalted butter, cut
-into 1-inch cubes
2 tbsp Parmesan cheese, grated
2 tbsp Brunoise red peppers
Directions
- Preheat oven to 400 °F.
- In a saute pan, heat the olive oil.
- When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons essence, ½ teaspoon salt and the pepper.
- Saute for 2-3 minutes.
- Add the crabmeat and toss gently.
- Saute for 1 minutes.
- Remove from the heat and cool.
- Turn the crabmeat and toss gently.
- Saute for 1 minutes.
- Remove from the heat and cool.
- Turn the rabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs.
- Form the stuffing into 16 balls, season each prawn with the remaining essence, press each ball of stuffing into the cavity of each prawn.
- Place the prawns on a parchment-lined baking sheet.
- Bake for about 10 minutes.
- For the tomato butter: in a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute.
- Add the grlic, shrimp stock, salt, cayenne, and black pepper and bring to a boil.
- Whisk the mixture constantly for 1 minute.
- Whisk in butter a few cubes at a time until all the butter is incorporated.
Random Recipe: Arroz Con Pollo (chicken With Rice)
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