Title: POTATOES ROLLED WITH SHRIMP FILLING
  Categories: New text im, Cooking rig
       Yield: 1 Servings
  
  
   :          Shrimp Filling--
         5 TB butter
         1    onion -- minced
         1    pimiento or red bell pepper
   :          minced
       3/4 lb fresh shrimp -- peeled,
   :          cleaned, and
         2 TB parsley -- minced
         3 TB flour
         1 c  milk
   :          Salt and pepper to taste
   :          Potato Roll--
         5    baking potat  peeled and
   :          quartered
         2 TB butter -- room temperature
         1 c  milk
         4 TB Parmesan cheese -- freshly
   :          grated
       1/2 ts parsley -- minced
         1 ts baking powder
         2 TB flour
         3    eggs -- separated
   :          Salt and pepper to taste
   :          Cilantro sprigs for garnish
   
   To make the filling, melt 2 tablespoons of the butter and saut=E9 the
   onion and pimiento until they are soft. Add the shrimp and continue
   to cook just until the shrimp turns pink. Stir in the minced parsley
   and set aside.
   
   In a saucepan melt the remaining 3 tablespoons butter and stir in the
   flour. Using a wire whisk, gradually stir in the milk. Cook over low
   heat until the sauce is thickened. Stir in the shrimp mixture and
   correct the seasoning. Cool to room temperature before filling the
   potato roll.
   
   To prepare the potato roll, boil the potatoes until they are very
   tender. Drain and mash them. Mix in the butter, 3/4 cup of the milk,
   the cheese, parsley, baking powder, and flour. Lightly beat the egg
   yolks with the remaining 1/4 cup milk and add to the potato mixture.
   Add salt and pepper to taste. Beat the egg whites until they hold
   soft peaks and fold them into the potatoes. (This is a dish typical
   of Brazil which can be made ahead and baked just before serving.)
   
   Line a jelly-roll pan with foil and butter the foil well. Starting in
   the center, spread the potato mixture on the foil with a rubber
   spatula. It may not completely fill the pan. Bake at 400 degrees for
   about 25 minutes or until the top is lightly browned. Remove from the
   oven and carefully invert onto a damp tea towel. Cool for 5 minutes
   and then carefully peel off the= foil.
   
   To assemble the rocambole, carefully spread the cooked potato with
   shrimp filling, and, using the towel as a helper, roll up, jelly-roll
   style. Serve warm, cut in 1 1/2-inch thick slices garnished with
   cilantro sprigs.
   
   Yield: 6 to 8 servings
   
   Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
   
   ~ - - - - - - - - - - - - - - - - - From: Bill Spalding
   



                        

                        
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