Crab Stuffed Prawns with Tomato Butter
Crab Stuffed Prawns with Tomato Butter ingredients
- 1 T olive oil
- 1⁄4 c Onions; finely minced
- 1⁄4 c Celery; finely minced
- 1⁄4 c Green bell peppers; finely minced
- 2 T Red bell peppers; finely minced
- 1 T Shallots; finely minced
- 4 t garlic; finely minced, in all
- 4 t Essence in all
- 1 t Salt
- 1 t Pepper
- 1 lb Lump crabmeat; picked over for shells and cartilage
- 1 Egg; lightly beaten
- 1⁄4 c Parmigiano-Reggiano Cheese;
- Grated
- 1 T Creole mustard
- 1⁄4 c Bread crumbs
- 16 Prawns; peeled except for
- -tails and butterflied
- 3⁄4 c Plum tomatoes; seeded and
- -chopped
- 1⁄2 c Shrimp stock
- pn Cayenne pepper
- 1⁄2 t Fresh black pepper
- 1 Stick unsalted butter; cut into 1-inch cubes
- 2 T Parmesan cheese, grated
- 2 T Brunoise red peppers
Cooking Crab Stuffed Prawns with Tomato Butter
1. Preheat oven to 400 degrees 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 Essencei, 1/2 teaspoon salt and the pepper.
2. SAute for 2-3 minutes.
3. Add the crabmeat and toss gently.
4. SAute for 1 minutes.
5. Remove from the heat and cool.
6. Turn the crabmeat and toss gently.
7. SAute for 1 minutes.
8. Remove from the heat and cool.
9. Turn the rabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs.
10. Form the stuffing into 16 balls, Seasoni each prawn with the remaining Essence, Press each ball of stuffing into the cavity of each prawn.
11. Place the prawns on a parchment-lined baking sheet.
12. Bakei for about 10 minutes.
13. For the tomato butter: In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute.
14. Add the grlic, shrimp stock, salt, cayenne, and black pepper and bring to a boil.
15. Whiski the mixture constantly for 1 minute.
16. Whisk in butter a few cubes at a time until all the butter is incorporated.
17. Source: Essence of Emeril, #EE2333, TVFN.
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