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