Crab Stuffed Prawns with Tomato Butter

---------- Recipe via Meal-Master (tm) v8.02

Title: Crab Stuffed Prawns with Tomato Butter
Categories: Seafood, Emeril, Ethnic, Am/la
Yield: 4 servings

1 tb Olive oil
1/4 c Onions; finely minced
1/4 c Celery; finely minced
1/4 c Green bell peppers; finely
-minced
2 tb Red bell peppers; finely
-minced
1 tb Shallots; finely minced
4 ts Garlic; finely minced, in
-all
4 ts Essence in all
1 ts Salt
1 ts Pepper
1 lb Lump crabmeat; picked over
-for shells and cartilage
1 Egg; slightly beaten
1/4 c Parmigiano-Reggiano Cheese;
-grated
1 tb 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 ts Fresh black pepper
1 Stick unsalted butter; cut
-into 1-inch cubes
2 tb Parmesan cheese; grated
2 tb Brunoise red peppers

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 Essence, 1/2 teaspoon salt and
the pepper. SAute for 2-3 minutes. Add the crabmeat
and toss gently. SAute for 1 minutes. Remove from
the heat and cool. Turn the crabmeat and toss gently.
SAute for 1 minutes. Remove from the heat and cool.
Turn the rabmeat 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. 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 grlic,
shrimp stock, salt, cayenne, and black pepper and
bring to a boil. Whisk the mixture constantly for 1
minute. Whisk in butter a few cubes at a time until
all the butter is incorporated.

Source: Essence of Emeril, #EE2333, TVFN
Formatted By Lisa Crawford, 5/27/96

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