Ingredients
- 16 prawns, peeled except for tails and butterflied
- 4 tablespoons olive oil
- Essence, recipe follows
- 2 cups potatoes, 1/2-inch dice
- 3 cups water
- 1 cup heavy cream
- 1/4 pound fresh spinach
- Salt and white pepper
- 2 tablespoons butter
- 3 medium red bell peppers, roasted, peeled, seeded, and chopped
- 1/4 cup chopped onions
- 2 teaspoons minced garlic
- 1 teaspoon chopped basil
- 1/8 teaspoon cayenne
- 2 cups chicken stock
- 2 tablespoons heavy cream
Garnish:
- 6 fried spinach leaves
- Essence
Directions
Preheat oven to 400 degrees. Season the prawns with the olive oil and Essence. In a hot saute pan, sear the prawns on one side for 1 minute. Place the prawns in the oven and roast for 6 to 8 minutes or until done. For the potatoes: In a sauce pot, combine the potatoes and salted water together. Bring up to a boil and reduce the heat. Cook the potatoes until tender, about 8 to 10 minutes. Remove from the heat and drain. Place the cream in a sauce pot and bring up to a boil, remove from the heat. Place the spinach in a food processor and pour in the hot cream. Puree until smooth. Season with salt and pepper. Place the potatoes back on the stove. Add the spinach cream and butter to the potatoes. With a potato masher, mash the potatoes until fairly smooth. Season with salt and white pepper For the sauce: In a sauce pan, heat the remaining olive oil. Add the peppers, onions, garlic, basil, cayenne and cook for 3 minutes. Season with salt and pepper. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer for 8 minutes. With a hand-held blender, puree the sauce until smooth. Spoon the sauce in the center of the platter. Mound the potatoes in the center of the sauce. Place the prawns around the potatoes. Garnish with fried spinach and Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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By The Petite Gourmet
Portland, OR
on September 08, 2011
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I'm a little embarrassed by this, but I've never actually made the entire recipe - just the potatoes! I found it a long time ago when I was looking for a new twist on mashed potatoes, and I keep forgetting to actually make the whole thing. I'm obsessed with the potatoes, as is my boyfriend; every time we have a dinner party and we're thinking about what to make, he always suggests this. I agree with the review below me, who would have thought to blend spinach with the potatoes? It comes out a beautiful green color, and it's a great side dish for almost any entrée. They do come out a little runny - which I don't mind - but if you prefer thicker potatoes, I'd suggest halving the cream.
By misskarenc
Steilacoom, WA
on May 05, 2010
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I've always trusted Emeril's recipes, even though he typically uses a lot of ingredients, and this was no different. The instructions were easy to follow, and the flavor was amazing. This is a recipe I will use over and over. Spinach mashed potatoes?? Who would ever think of that? Wonderful! However, I made one major change. I can't eat dairy or soy, so used Almond Milk for the cream. I'm sure cream is preferred but I wouldn't notice the difference. And instead of chicken stock, I use vegetable stock. I can't wait to make this recipe for guests.
By appleforteacher...
Grosse Ile, 62
on December 19, 2009
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I really wanted a green vegetable, and he wanted a potato dish- so this was our winner! Elegant and colorful, tasty and healthy, great mix of flavors. There was way too much sauce for the bottom of the plate, and the potatoes were a bit thinner than I'd like, particularly with all that sauce. I used about 2 1/3 cups of potatoes, I'd go with 3 or 3 1/2 cups next time I think. I kept most of the sauce in a bowl on the side and just spooned some across the bottom of the serving dish for appearance. The dish would hve drowned if I poured all the sauce on the dish! The shrimp preparation was easy and they looked and tasted great- good texture, good moisture, cooked through. The potatoes were a touch looser than I liked but tasted FANTASTIC- definitely a repeat recipe. I think they would be great without the sauce and shrimp although those were a great complement and made a good dish into an impressive one. The sauce was perfect for dipping both the shrimp and also lobster tails we also had with dinner. It's as perfect a match as the traditional drawn butter dipper- actually no, much better- mild flavor, but with just enough to accent and bring out the best in the shellfish.
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