Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Prawns; peeled except for
-tails and butterflied
4 tb Olive oil in all
Essence
2 c Potatoes; 1/2" dice
3 c Water
1 c Heavy cream
1/4 lb Fresh spinach
Salt and white pepper
2 tb Butter
3 md Red bell peppers, roasted
-peeled, seeded and chopped
1/4 c Onions; chopped
2 ts Garlic; minced
1 ts Basil; chopped
1/8 ts Cayenne
2 c Chicken stock
2 tb 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 6-8 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 8-10 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 hand-held 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

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