Tomato and Fresh Mozzarella Napoleon with Flash Fried Prawns
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :1:00
Categories : Seafood; Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each jumbo shrimp -- u-12
3 tablespoons flour
3 tablespoons corn starch
3 each roma tomato -- sliced 1/4" thick
1 pound mozzarella cheese -- fresh in ball
2 each lemon
3 each bread slices -- thick italian
1 tablespoon fresh basil -- julienne
6 tablespoons Alfredo sauce
6 tablespoons balsamic Glaze
1 teaspoon parsley -- chopped
3 pinches salt and pepper -- to taste
2 teaspoons extra-virgin olive oil
1 cup canola oil -- for frying
1/2 teaspoon sugar
Slice tomatoes add salt and pepper and basil
Slice mozzarella, use cutter to make perfect rounds about
the same size as the tomato slices
Cut bread into same size rounds and drizzle with
olive oil and toast lightly
Make Alfredo or use pre-made
Make Balsamic Glaze or use bottled
Stack Napoleons bread first then tomato then cheese,
repeat until each stack is three layers high.
Align so that the stacks are very straight.
Peel and de-vein prawns (large shrimp)
Mix flour and corn starch together and add a
pinch of salt and pepper
Dust prawns in flour starch mix and then heat canola
or peanut oil for frying to 350 F.
Peel lemon and cut segments out of membrane.
Chop lemon segments.
Add a pinch of salt and pepper and the sugar to segments
Add parsley to segments just before service
Fry shrimp 3-4 minutes. Remove to a blotter
While shrimp are frying, top each stack with
1 TBSP of Alfredo and place stacks on a pan
and bake at 400 for about 5-8 minutes
Place baked stacks on a medium white plate and top
with one shrimp.
Place 1/2 - 1 tsp of lemon segment mixture on top of each stack
Drizzle with balsamic glaze, making some decorative swirls
on plate as you do so.
NOTES : you will need a round cutter like a biscuit cutter that is
similar in diameter to your roma tomatoes
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :1:00
Categories : Seafood; Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each jumbo shrimp -- u-12
3 tablespoons flour
3 tablespoons corn starch
3 each roma tomato -- sliced 1/4" thick
1 pound mozzarella cheese -- fresh in ball
2 each lemon
3 each bread slices -- thick italian
1 tablespoon fresh basil -- julienne
6 tablespoons Alfredo sauce
6 tablespoons balsamic Glaze
1 teaspoon parsley -- chopped
3 pinches salt and pepper -- to taste
2 teaspoons extra-virgin olive oil
1 cup canola oil -- for frying
1/2 teaspoon sugar
Slice tomatoes add salt and pepper and basil
Slice mozzarella, use cutter to make perfect rounds about
the same size as the tomato slices
Cut bread into same size rounds and drizzle with
olive oil and toast lightly
Make Alfredo or use pre-made
Make Balsamic Glaze or use bottled
Stack Napoleons bread first then tomato then cheese,
repeat until each stack is three layers high.
Align so that the stacks are very straight.
Peel and de-vein prawns (large shrimp)
Mix flour and corn starch together and add a
pinch of salt and pepper
Dust prawns in flour starch mix and then heat canola
or peanut oil for frying to 350 F.
Peel lemon and cut segments out of membrane.
Chop lemon segments.
Add a pinch of salt and pepper and the sugar to segments
Add parsley to segments just before service
Fry shrimp 3-4 minutes. Remove to a blotter
While shrimp are frying, top each stack with
1 TBSP of Alfredo and place stacks on a pan
and bake at 400 for about 5-8 minutes
Place baked stacks on a medium white plate and top
with one shrimp.
Place 1/2 - 1 tsp of lemon segment mixture on top of each stack
Drizzle with balsamic glaze, making some decorative swirls
on plate as you do so.
NOTES : you will need a round cutter like a biscuit cutter that is
similar in diameter to your roma tomatoes
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