Crawfish stuffed prawns with arugula puree

2 servings

Ingredients

Quantity Ingredient
1 === stuffing ===
1.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 teaspoon minced garlic
2.00 tablespoon small-diced red peppers
2.00 tablespoon small-diced yellow peppers
¼ pounds crawfish tails; chopped
1 emeril's essence; see * note
2.00 tablespoon creole mustard
2.00 teaspoon crystal hot sauce
3.00 tablespoon bread crumbs; to bind
2.00 pounds sweet water prawns; 8 each, shells,
1 and legs removed
2.00 tablespoon olive oil
1.00 tablespoon butter
1 === arugula puree ===
½ pounds fresh arugula; stems removed
½ cup chicken stock
¼ cup heavy cream
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup mashed potatoes; hot
1 === garnish ===
1 fried arugula leaves
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
2.00 tablespoon grated parmigiano-reggiano cheese

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. For the stuffing: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and peppers for 1 minute. Add the crawfish and season with Emeril's Essence. Remove from heat and turn into a mixing bowl.

Combine the sauted crawfish with the remaining ingredients and mix until incorporated. Season with salt and pepper. With a small knife, slit the back of the prawns about 1½ inches deep. Stuff each prawn with 2 tablespoons of the stuffing. For the puree: Combine the arugula, chicken stock and cream together in a sauce pot. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 minutes, or until the arugula has completely wilted. Season with salt and pepper. Remove from the heat and puree with a hand-held blender.

To finish the prawns: In a saute pan, heat the olive oil and butter.

When the pan is smoking hot, add the stuffed prawns. Saute the prawns for 3 to 4 minutes on one side, remove and finish cooking in the oven for 5-6 minutes. To assemble, spoon a small amount of the sauce in the center of the plate and spread some around the rim. Mound the potatoes in the center of the sauce. Arrange the prawns around the potatoes. Garnish with the fried arugula leaves, peppers, and Parmigiano-Reggiano cheese. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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