Potatoes Rolled With Shrimp Filling

* Exported from MasterCook II *

Potatoes Rolled With Shrimp Filling

Recipe By : COOKING RIGHT SHOW #CR9715
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Shrimp Filling--
5 tablespoons butter
1 onion -- minced
1 pimiento or red bell pepper -- minced
3/4 Pound fresh shrimp -- peeled, cleaned, and
2 Tablespoons parsley -- minced
3 Tablespoons flour
1 Cup milk
Salt and pepper to taste
--Potato Roll--
5 baking potat peeled and quartered
2 tbsp butter -- room temperature
1 c milk
4 tbsp Parmesan cheese -- freshly grated
1/2 tsp parsley -- minced
1 tsp baking powder
2 tbsp 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

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