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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