Monday, May 11, 2009

Cookin' with Bacon

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

No comments: