Herb Crusted Prawns With A Warm Mushroom Potato Salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Herb Crusted Prawns With A Warm Mushroom Potato Salad
  Prawns    Potato    Salad    Herbs    Mushrooms  
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22787. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Herb crusted prawns with a warm mushroom potato salad
 Categories: 
      Yield: 4 Servings
 
    1/2 c  Olive oil
      4 c  Assorted mushrooms - sliced
           Oyster, Cepes, Portobello,
           Shiitake,
           Chanterelle
    1/4 c  Shallots - chopped
      1 c  Bacon - cubed
      1    Dozen fingerling potatoes -
           Washed, cut in 1/4=s
           Salt
           Pepper
      2 lg Tomatoes - peeled, seeded
           And diced
           For the prawns:
     12    Prawns - shelled and
           De-veined
      1    Egg white - lightly frothed
    1/4 c  Chopped mixed herbs -
           Rosemary, parsley, thyme,
           Oregano
    1/4 c  Sherry vinegar
      1 c  Shrimp stock
      2 tb Butter
           Salt and pepper - to taste
    1/2    Lemon - juiced
 
  In a saute pan over medium-high heat cook half the mushrooms in 2
  tablespoons of oil until golden brown, approximately 3 minutes.
  Repeat with the remaining mushrooms and 2 more tablespoons of oil. At
  the last moment prior to removing from heat, toss in the shallots and
  season with salt and pepper. Set aside covered with aluminum foil..
  
  Over medium heat, sautJ the bacon until crispy. Remove bacon bits and
  let drain on paper towel, reserving the fat.
  
  In the same pan heat the remaining oil until smoking and add the
  fingerling potatoes. Cook until fork tender, shaking the pan often in
  order for the potatoes not to stick. Season with salt and pepper,
  remove from pan and keep warm.
  
  For the Prawns:
  
  Lightly coat prawns in egg wash and dredge in herb mixture. In a
  sautJ pan heat oil over medium heat and cook shrimp for 2 minutes
  until turns pink. Remove shellfish from pan and de-glaze with sherry
  vinegar. Let reduce until approximately 1 tablespoon remains. Add
  shrimp stock and bring to a boil. Reduce heat and swirl in butter.
  Season with salt, pepper and lemon juice.
  
  To assemble:
  
  In a bowl mix together the warm mushroom, potatoes and bacon. In the
  middle of a shallow bowl or plate place a generous spoonful of the
  warm potato mushroom salad. Place two prawns on top and drizzle over
  warm shrimp sauce. Sprinkle over tomato concasse.
  
  Yield: 6 appetizer size portions
  
  For the Mushrooms and Potatoes:
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22787 (Apr 03, 2005)

[an error occurred while processing this directive]