Spicy Shrimp and Jack Cheese Lasagna

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.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• Lasagne

• 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

• Garnish

• 1  teaspoon olive oil
• 4  ounces medium shrimp, shelled and deveined

Directions

1. Preheat the oven to 350°F.
2. Lightly oil an 8 X 12 inch baking dish.
3. Bring a large pot of water to the boil.
4. In a food processor, coarsely chop the shrimp.
5. Add the eggs, barbecue sauce, lemon zest, 1 tsp salt and 1 ½ tsps pepper and process until almost smooth, about 30 seconds.
6. Transfer the mixture to a medium bowl and fold in the cheese.
7. Add 1 tsp salt to the boiling water.
8. Add the lasagne noodles and cook just until al dente, about 2 minutes.
9. Drain the noodles, do not rinse.
10. Let cool slightly.
11. Arrange half the lasagne noodles in the prepared dish.
12. Spread the shrimp mixture evenly on top and cover with the remaining pasta, pressing down lightly.
13. Note: The assembled dish can be covered and frozen for 1 month at this point, or refrigerate for up to 1 day.
14. Freeze or refrigerate the shrimp shells separately.
15. Let the lasagne return to room temperature before baking.
16. 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.
17. Reduce the heat to low and simmer until reduced by half, about 5 minutes.
18. Strain the stock into a bowl and wipe out the saucepan.
19. Return the stock to the pan.
20. Whisk in the tomato sauce and tarragon and cook over low heat until heated through.
21. Gradually whisk in the olive oil; keep warm.
22. Meanwhile, cover the lasagne with foil and bake for 25 minutes.
23. 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.
24. Prepare the garnish: Heat the olive oil in a medium nonstick skillet.
25. Season the shrimp with salt and pepper and cook over medium heat, turning once, until opaque throughout, about 1 ½ minutes.
26. Garnish the lasagne with the sautéed shrimp and pass the remaining tomato vinaigrette separately.