Recipe by evelyn/athens
Chef David Burke created this delicious lasagne at the Park Avenue Cafe in New York City. The tomato vinaigrette should not be prepared ahead, but it can easily be made while the lasagna bakes.
Top Review by crazycookinmama
I hate to give this a low rating, me being the first to review and all. But this was not good. Not sure if you haven't made it and tried it, or if I made it wrong, I followed the directions to a T. There was too much lemon zest, and the tomato mixture was too runny. The consitency wasn't that great, and the taste...well it was just icky. Like I said it might just be me???? lol.
- 1 lb medium shrimp, shelled and deveined, shells reserved
- 2 large eggs
- 1⁄4 cup barbecue sauce
- 2 teaspoons lemons, zest of, finely grated
- 3⁄4 cup monterey jack cheese, shredded (about 2 1/2 ounces)
- 4 ounces fresh lasagna noodles
Shrimp and Tomato Vinaigrette
- reserved shrimp shells, coarsely chopped
- 1⁄2 cup tarragon vinegar
- 3⁄4 cup tomato sauce
- 1 teaspoon fresh tarragon, minced
- 1⁄2 cup olive oil
- 1 teaspoon olive oil
- 4 ounces medium shrimp, shelled and deveined
Directions See How It's Made
- Preheat the oven to 350°F.
- Lightly oil an 8 X 12 inch baking dish.
- Bring a large pot of water to the boil.
- In a food processor, coarsely chop the shrimp.
- Add the eggs, barbecue sauce, lemon zest, 1 tsp salt and 1 ½ tsps pepper and process until almost smooth, about 30 seconds.
- Transfer the mixture to a medium bowl and fold in the cheese.
- Add 1 tsp salt to the boiling water.
- Add the lasagne noodles and cook just until al dente, about 2 minutes.
- Drain the noodles, do not rinse.
- Let cool slightly.
- Arrange half the lasagne noodles in the prepared dish.
- Spread the shrimp mixture evenly on top and cover with the remaining pasta, pressing down lightly.
- Note: The assembled dish can be covered and frozen for 1 month at this point, or refrigerate for up to 1 day.
- Freeze or refrigerate the shrimp shells separately.
- Let the lasagne return to room temperature before baking.
- Prepare the shrimp and tomato vinaigrette: In a small, nonreactive saucepan, combine the shrimp shells and vinegar and bring to a boil over high heat.
- Reduce the heat to low and simmer until reduced by half, about 5 minutes.
- Strain the stock into a bowl and wipe out the saucepan.
- Return the stock to the pan.
- Whisk in the tomato sauce and tarragon and cook over low heat until heated through.
- Gradually whisk in the olive oil; keep warm.
- Meanwhile, cover the lasagne with foil and bake for 25 minutes.
- Spread the tomato vinaigrette over the lasagne and bake uncovered for about 10 more minutes, or until the lasagne is heated through and lightly glazed on top.
- Prepare the garnish: Heat the olive oil in a medium nonstick skillet.
- Season the shrimp with salt and pepper and cook over medium heat, turning once, until opaque throughout, about 1 ½ minutes.
- Garnish the lasagne with the sautéed shrimp and pass the remaining tomato vinaigrette separately.