Spicy Shrimp And Jack Cheese Lasagna

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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.

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Steps

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Preheat the oven to 350f.

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Lightly oil an 8 x 12 inch baking dish.

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Bring a large pot of water to the boil.

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In a food processor , coarsely chop the shrimp.

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Add the eggs , barbecue sauce , lemon zest , 1 tsp salt and 1 tsps pepper and process until almost smooth , about 30 seconds.

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Transfer the mixture to a medium bowl and fold in the cheese.

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Add 1 tsp salt to the boiling water.

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Add the lasagne noodles and cook just until al dente , about 2 minutes.

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Drain the noodles , do not rinse.

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Let cool slightly.

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Arrange half the lasagne noodles in the prepared dish.

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Spread the shrimp mixture evenly on top and cover with the remaining pasta , pressing down lightly.

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Freeze or refrigerate the shrimp shells separately.

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Let the lasagne return to room temperature before baking.

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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.

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Reduce the heat to low and simmer until reduced by half , abo.

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Ingredients

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medium shrimp, eggs, barbecue sauce, lemons, monterey jack cheese, fresh lasagna noodles, shrimp shells, tarragon vinegar, tomato sauce, fresh tarragon, olive oil