Monday, February 14, 2011

Prawns with Romesco Sauce, Parmesan Mashed Potatoes and Greens

Inspired by a Food Network's Worst Cooks in America  episode and revised it a bit.

1 bunch mustard greens, cleaned, thick stems discarded
Pinch crushed red pepper flakes
½ cup chicken stock
2-3 tsp EVOO

1 1/2 tablespoons unsalted butter, divided
8 (21/25) count shrimp, peeled, deveined, and rinsed
Salt and pepper
2 tablespoons white wine
2 to 3 tablespoons Romesco Sauce, recipe follows

Mashed Potatoes:
2 red skinned potatoes, cubed
¼ cup cream
3 tsp of butter
¼ cup of freshly shredded Parmesan cheese
Salt and pepper to taste

Romesco Sauce:
1/4 cup slivered almonds
1 slice rustic white bread, diced into 1/2-inch cubes
1 tsp white balsamic vinegar
4 Roma tomatoes, cored and quartered
1/4 cup jarred roasted red peppers
1 clove garlic, minced
1 tsp paprika
2 tsp EVOO

For mashed potatoes:
Boil potatoes until fork tender, about 10 minutes. Drain. Add cream, butter, salt and pepper and mash together until smooth. Mix in cheese.

For the greens: In a medium pan over medium heat, heat the oil and sauté the mustard greens until starting to wilt, about 1 minute. Stir in the red pepper flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.

For the shrimp: Heat a sauté pan over medium heat and add 1 Tbsp butter, allowing the butter to melt.

Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.

Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.

Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.

To plate, spoon potatoes on a plate, top with mustard greens, and top with shrimp.

Romesco Sauce:
Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

1 comment:

  1. Hi Lin. The Romesco sauce looks really tasty. Would be good with other seafood as well. I've not seen this sauce before. XXOOXX L&L