Crawfish Stuffed Prawns with Arugula Puree

Total Time:
1 hr 5 min
35 min
30 min

2 servings

  • Stuffing:
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 2 tablespoons small diced red peppers
  • 2 tablespoons small diced yellow bell peppers
  • 1/4 pound crawfish tails, chopped
  • Essence, recipe follows
  • 2 tablespoons creole mustard
  • 2 teaspoons hot sauce
  • Salt and pepper
  • 3 tablespoons bread crumbs, to bind
  • 2 pounds sweet water prawns, 8 each, shell and legs removed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Arugula Puree:
  • 1/2 pound fresh arugula, stems removed
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • Salt and pepper
  • 2 cups mashed potatoes, hot
  • Fried arugula leaves
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons grated Parmigiano-Reggiano
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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 Essence. Remove from heat and turn into a mixing bowl. Combine the sauteed crawfish with the remaining ingredients and mix until incorporated. Season with salt and pepper. With a small knife, slit the back of the prawn about 1-1/2 inches deep. Stuff each prawn with 2 tablespoons of the stuffing. 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 1 side, remove, and finish cooking in the oven for 5 to 6 minutes. To assemble, spoon a small amount of the puree in the center of the plate and spread some around the rim. Mound the potatoes in the center of the puree. Arrange the prawns around the potatoes. Garnish with the fried arugula leaves, peppers, and Parmigiano-Reggiano.

Arugula Puree:
  • For the puree: Combine the arugula, chicken stock, and cream together in a saucepot. 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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