Crawfish Stuffed Prawns with Arugula Puree Recipe

Name: Crawfish Stuffed Prawns with Arugula Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
For the stuffing: In a saute pan, heat the olive oil.
2
When the pan is smoking hot, saute the shallots, garlic, and peppers for 1 minute.
3
Add the crawfish and season with Essence.
4
Remove from heat and turn into a mixing bowl.
5
Combine the sauteed crawfish with the remaining ingredients and mix until incorporated.
6
Season with salt and pepper.
7
With a small knife, slit the back of the prawn about 1-1/2 inches deep.
8
Stuff each prawn with 2 tablespoons of the stuffing.
9
To finish the prawns: In a saute pan, heat the olive oil and butter.
10
When the pan is smoking hot, add the stuffed prawns.
11
Saute the prawns for 3 to 4 minutes on 1 side, remove, and finish cooking in the oven for 5 to 6 minutes.
12
To assemble, spoon a small amount of the puree in the center of the plate and spread some around the rim.
13
Mound the potatoes in the center of the puree.
14
Arrange the prawns around the potatoes.
15
Garnish with the fried arugula leaves, peppers, and Parmigiano-Reggiano.
16
For the puree: Combine the arugula, chicken stock, and cream together in a saucepot.
17
Bring the liquid up to a boil and reduce to a simmer.
18
Simmer for 2 to 3 minutes, or until the arugula has completely wilted.
19
Season with salt and pepper.
20
Remove from the heat and puree with a hand-held blender.
21
Combine all ingredients thoroughly and store in an airtight jar or container.
22
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
23
Published by William and Morrow, 1993.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons minced shallots, 1 teaspoon minced garlic, 2 tablespoons small diced red peppers, and more.

Yes, Crawfish Stuffed Prawns with Arugula Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Stuffed Prawns with Arugula Puree

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