Crawfish Stuffed Prawns With Arugula Puree

Recipe Ingredients

		Stuffing
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Small-diced red peppers
2 tablespoons	30ml	Small-diced yellow peppers
1/4 lb	113g / 4oz	Crawfish tails - chopped
		Emeril's Essence - see * Note
2 tablespoons	30ml	Creole mustard
2 teaspoons	10ml	Crystal hot sauce
3 tablespoons	45ml	Bread crumbs - to bind
2 lbs	908g / 32oz	Sweet water prawns, 8 each - shells,
		And legs removed
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
		Arugula Puree
1/2 lb	227g / 8oz	Fresh arugula - stems removed
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Mashed potatoes - hot
		Garnish
		Fried arugula leaves
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese

Recipe Instructions

* 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 1 1/2 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.

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

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