Ingredients
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Directions
: shrimp filling-- Potatoes Rolled With Shrimp Filling Recipe brought to you by Recipe
Ideas
5 TB butter
1 onion -- minced
1 pimiento or red bell pepper
: minced
3/4 lb fresh shrimp -- peeled,
: cleaned, and
2 TB parsley -- minced
3 TB flour
1 c milk
: Salt and pepper to taste
: Potato Roll--
5 baking potat peeled and
: quartered
2 TB butter -- room temperature
1 c milk
4 TB Parmesan cheese -- freshly
: grated
1/2 ts parsley -- minced
1 ts baking powder
2 TB flour
3 eggs -- separated
: Salt and pepper to taste
: Cilantro sprigs for garnish
To make the filling, melt 2 tablespoons of the butter and saut=E9 the
onion and pimiento until they are soft. Add the shrimp and continue
to cook just until the shrimp turns pink. Stir in the minced parsley
and set aside.
In a saucepan melt the remaining 3 tablespoons butter and stir in the
flour. Using a wire whisk, gradually stir in the milk. Cook over low
heat until the sauce is thickened. Stir in the shrimp mixture and
correct the seasoning. Cool to room temperature before filling the
potato roll.
To prepare the potato roll, boil the potatoes until they are very
tender. Drain and mash them. Mix in the butter, 3/4 cup of the milk,
the cheese, parsley, baking powder, and flour. Lightly beat the egg
yolks with the remaining 1/4 cup milk and add to the potato mixture.
Add salt and pepper to taste. Beat the egg whites until they hold
soft peaks and fold them into the potatoes. (This is a dish typical
of Brazil which can be made ahead and baked just before serving.)
Line a jelly-roll pan with foil and butter the foil well. Starting in
the center, spread the potato mixture on the foil with a rubber
spatula. It may not completely fill the pan. Bake at 400 degrees for
about 25 minutes or until the top is lightly browned. Remove from the
oven and carefully invert onto a damp tea towel. Cool for 5 minutes
and then carefully peel off the= foil.
To assemble the rocambole, carefully spread the cooked potato with
shrimp filling, and, using the towel as a helper, roll up, jelly-roll
style. Serve warm, cut in 1 1/2-inch thick slices garnished with
cilantro sprigs.
Yield: 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
~ - - - - - - - - - - - - - - - - - From: Bill Spalding
Servings: 1 servings
Categories: Fish; Potato; Seafood; Shrimp; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the distant past, in truth as far back into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early cook books were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe found, according to food historians is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used many aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for a torrent in manuscripts on food, some of which are kept safe in private cookery archives. During the next few hundred years, the families of Europe tried to serve up the most exotic banquets, and as a result chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks were increasing in popularity mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Potatoes Rolled With Shrimp Filling recipe.
