ROASTED PRAWNS C SPINACH MASHED POTATOES & RE

      Title: ROASTED PRAWNS C SPINACH MASHED POTATOES & RE
  Categories: Seafood, Emeril, Ethnic, Am/la
       Yield: 4 Servings
  
      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
 
 MMMMM--------------------------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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