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Prawn Cannelloni (Emeril Lagasse) Recipe

Prawn Cannelloni (Emeril Lagasse) Recipe

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Ingredients:

Serving

1/4 - cup olive oil
1 1/2 cups chopped onions
1 1/2 tsp essence , recipe follows
1/2 tsp salt
1/2 tsp crushed red pepper
2 tbsp minced garlic
1/2 cup red wine
2 (28-oz) cans italian-style tomatoes with the juices
1/4 cup chopped fresh basil
2 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
2 bay leaves
1 cup heavy cream
for the cannelloni
3 tsp olive oil
2/3 cup chopped yellow onion
3 oz finely chopped pancetta
2 tsp essence , recipe follows
1/2 tsp salt
1/4 tsp crushed red pepper
2 tsp minced garlic
4 tsp tomato paste
6 tbsp dry white wine
2/3 lb peeled, deveined, and chopped shrimp (about 1 lb with shells and heads )
3 tbsp chopped fresh basil
2 tsp chopped fresh oregano
1 1/3 cups ricotta
1/2 cup grated parmesan, plus additional 1/2 cup, if desired, for garnish
1 large egg, beaten
1 (8-oz) box cannelloni or manicotti shells
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

For the Sauce:
For the sauce: Heat the olive oil in large pot over medium-high heat. Add the onions, Essence, salt and red pepper, and saute until the onions are soft, about 5 to 6 minutes. Add the garlic and saute for 30 seconds. Add the wine and reduce by 1/2. Add the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil. Reduce the heat and simmer the sauce has thickened somewhat, but is still chunky, about 45 minutes. Add the cream and simmer for 5 minutes. Remove from the heat. Discard the bay leaves, adjust the seasoning, to taste, and let sit while making the filling.
For the Cannelloni: Preheat the oven to 350 degrees F.
Heat the olive oil in large skillet over medium-high heat. Add the onions, pancetta, Essence, salt, and red pepper and cook until the onions are soft, about 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste and wine, and stir well to incorporate. Cook until half of the wine has evaporated, about 2 minutes. Add the shrimp and cook until just pink, 2 to 3 minutes. Add the basil and oregano, stir well, and remove from the heat. Spread the mixture onto a baking sheet or large plate to cool quickly.
In a large bowl, combine the ricotta, 1/2 cup of the Parmesan, the shrimp mixture and egg. Adjust seasoning, to taste.
Butter a 13 by 9-inch baking dish. Spread about 1 cup of the tomato sauce over the bottom of the dish. Working from both ends, using a pastry bag, stuff each manicotti shell with about 1/4 cup of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan. Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 minutes to 1 hour. Uncover and continue baking until golden brown and bubbling, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
If desired, sprinkle each serving with additional grated Parmesan.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	641.53 Kcal (2686 kJ)
Calories from fat	415.3 Kcal
		% Daily Value*
Total Fat	46.14g	71%
Cholesterol	135.35mg	45%
Sodium	3825.74mg	159%
Potassium	551.48mg	12%
Total Carbs	33.38g	11%
Sugars	3.44g	14%
Dietary Fiber	5.11g	20%
Protein	21.39g	43%
Vitamin C	10.2mg	17%
Vitamin A	0.1mg	2%
Iron	11.3mg	63%
Calcium	390.9mg	39%

Amount Per 100 g
Calories	212.72 Kcal (891 kJ)
Calories from fat	137.71 Kcal
		% Daily Value*
Total Fat	15.3g	71%
Cholesterol	44.88mg	45%
Sodium	1268.55mg	159%
Potassium	182.86mg	12%
Total Carbs	11.07g	11%
Sugars	1.14g	14%
Dietary Fiber	1.7g	20%
Protein	7.09g	43%
Vitamin C	3.4mg	17%
Iron	3.7mg	63%
Calcium	129.6mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.9

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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