Crab Stuffed Prawns with Tomato Butter
Yield
4 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
onions
finely minced |
|
| ¼ | cup |
celery
finely minced |
|
| ¼ | cup |
green bell peppers
finely minced |
|
| 2 | tablespoons |
sweet red bell peppers
finely minced |
|
| 1 | tablespoon |
shallots
finely minced |
|
| 4 | teaspoons |
garlic
finely minced |
|
| 4 | teaspoons |
essence
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | pound |
crab meat
picked over, for shells and cartilage |
*
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
creole mustard
|
* |
| ¼ | cup |
bread crumbs
|
|
| 16 | each |
shrimp
peeled, except for tails, butterflied |
*
|
| ¾ | cup |
italian plum (roma) tomatoes
seeded and chopped |
|
| ½ | cup |
shrimp
stock |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | teaspoon |
black pepper
fresh |
|
| 1 | stick |
butter
unsalted, cut into 1 inch pieces |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
sweet red bell peppers
brunoise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 59 | ml |
onions
finely minced |
|
| 59 | ml |
celery
finely minced |
|
| 59 | ml |
green bell peppers
finely minced |
|
| 3E+1 | ml |
sweet red bell peppers
finely minced |
|
| 15 | ml |
shallots
finely minced |
|
| 2E+1 | ml |
garlic
finely minced |
|
| 2E+1 | ml |
essence
|
* |
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 453.6 | g |
crab meat
picked over, for shells and cartilage |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
creole mustard
|
* |
| 59 | ml |
bread crumbs
|
|
| 16 | each |
shrimp
peeled, except for tails, butterflied |
*
|
| 177 | ml |
italian plum (roma) tomatoes
seeded and chopped |
|
| 118 | ml |
shrimp
stock |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2.5 | ml |
black pepper
fresh |
|
| 113 | g |
butter
unsalted, cut into 1 inch pieces |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
sweet red bell peppers
brunoise |
|
Directions
Preheat oven to 400℉ (200℃).
In a sauté pan, heat the olive oil.
When the pan is smoking hot, sauté the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, ½ teaspoon salt and the pepper.
Sauté for 2 to 3 minutes.
Add the crabmeat and toss gently.
Sauté for 1 minutes.
Remove from the heat and cool.
Turn the crabmeat and toss gently.
Sauté for 1 minutes.
Remove from the heat and cool.
Turn the crabmeat 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.
