Spicy Shrimp And Jack Cheese Lasagna

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.