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

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

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.