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Crab Stuffed Prawns with Tomato Butter

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
    MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon olive oil

    2. 1/4 cup finely minced onions

    3. 1/4 cup finely minced celery

    4. 1/4 cup finely minced green bell peppers

    5. 2 tablespoons finely minced red bell peppers

    6. 1 tablespoon finely minced shallots

    7. 4 teaspoons finely minced garlic, in all

    8. 4 teaspoons Essence, in all

    9. 1 teaspoon salt

    10. 1 teaspoon black pepper

    11. 1 pound lump crabmeat, picked over for shells and cartilage

    12. 1 egg, slightly beaten

    13. 1/4 cup grated Parmigiano-Reggiano cheese

    14. 1 tablespoon Creole mustard

    15. 1/4 cup bread crumbs

    16. 16 prawns, peeled except for the tail and butterflied

    17. 3/4 cup peeled, seeded, and chopped Italian plum tomatoes

    18. 1/2 cup shrimp stock

    19. 1 pinch cayenne pepper

    20. 1/2 teaspoons fresh black pepper

    21. 1 stick unsalted butter, cut into 1-inch cubes

    22. 2 tablespoons grated Parmesan cheese

    23. 2 tablespoons brunoise red peppers

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 400 degrees. In a sauté pan, heat the olive oil. When the pan is smoking hot, sauté the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt, and the pepper. Sauté for 2 to 3 minutes. Add the crabmeat and toss gently. Sauté for 1 minutes. Remove from the heat and cool. Turn the crabmeat 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.

    2. 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 garlic, shrimp stock, salt, cayenne, and black peppers and bring to a boil. Whisk the mixture constantly for 1 minute. Whisk in the butter a few cubes at a time until all the butter is incorporated.

    3. Yield : 4 servings

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