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Crab Stuffed Prawns with Tomato Butter Recipe

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 1/4 cup onions, finely minced
  • 1/4 cup celery, finely minced
  • 1/4 cup green bell peppers, finely, minced
  • 2 tbsp red bell peppers, finely, minced
  • 1 tbsp shallots, finely minced
  • 4 tsp garlic, finely minced, in, all
  • 4 tsp essence in all
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb lump crabmeat, picked over, for shells and cartilage
  • 1 egg, slightly beaten
  • 1/4 cup parmigiano-reggiano cheese,, grated
  • 1 tbsp creole mustard
  • 1/4 cup bread crumbs
  • 16 prawns, peeled except for, tails and butterflied
  • 3/4 cup plum tomatoes, seeded and, chopped
  • 1/2 cup shrimp stock
  • Pn cayenne pepper
  • 1/2 tsp fresh black pepper
  • 1 stick unsalted butter, cut, into 1-inch cubes
  • 2 tbsp Parmesan cheese, grated
  • 2 tbsp brunoise red peppers


Instructions:

1. Preheat oven to 400 degrees. In a saute pan, heat the olive oil.
2. 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.
3. Saute for 2-3 minutes.
4. Add the crabmeat and toss gently.
5. Saute for 1 minutes.
6. Remove from the heat and cool.
7. Turn the crabmeat and toss gently.
8. Saute for 1 minutes.
9. Remove from the heat and cool.
10. Turn the rabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs.
11. Form the stuffing into 16 balls, Season each prawn with the remaining Essence, Press each ball of stuffing into the cavity of each prawn.
12. Place the prawns on a parchment-lined baking sheet.
13. Bake for about 10 minutes.
14. For the tomato butter: In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute.
15. Add the grlic, shrimp stock, salt, cayenne, and black pepper and bring to a boil.
16. Whisk the mixture constantly for 1 minute.
17. Whisk in butter a few cubes at a time until all the butter is incorporated.



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Main Ingredient:Seafood / Crab
Seafood / Shrimp
Course:Appetizers
Main Dish
Cuisine:American / Cajun
American / Creole
Preparation Method:Baking
Fry
Difficulty:Medium

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