Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 tablespoons minced shallots

  3. 1 teaspoon minced garlic

  4. 2 tablespoons small diced red peppers

  5. 2 tablespoons small diced yellow bell peppers

  6. 1/4 pound crawfish tails, chopped Essence, recipe follows

  7. 2 tablespoons creole mustard

  8. 2 teaspoons hot sauce Salt and pepper

  9. 3 tablespoons bread crumbs, to bind

  10. 2 pounds sweet water prawns,

  11. 8 each, shell and legs removed

  12. 2 tablespoons olive oil

  13. 1 tablespoon butter

  14. 1/2 pound fresh arugula, stems removed

  15. 1/2 cup chicken stock

  16. 1/4 cup heavy cream Salt and pepper

  17. 2 cups mashed potatoes, hot Fried arugula leaves

  18. 2 tablespoons brunoise red peppers

  19. 2 tablespoons brunoise yellow peppers

  20. 2 tablespoons grated Parmigiano-Reggiano

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried leaf oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.


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