Crawfish Stuffed Prawns With Arugula Puree

God takes pleasure in your obedience because everything He commands is for your good. All of God's commands are like a doctor’s prescription or a physician’s therapy. They may not always be immediately pleasant, but they are intended and designed for your health and happiness. If occasionally there are painful side effects, it is because the disease is so bad that severe medication may be required. God, our spiritual physician, takes pleasure in our obedience to His commands because the doctor really does care whether or not we get well.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy, Eggs			1	Servings

INGREDIENTS

1	T	Olive oil
2	T	Minced shallots
1	t	Minced garlic
2	T	Small diced red peppers
2	T	Small diced yellow peppers
1/4	lb	Crawfish tails, chopped
		Essence
2	T	Creole mustard
2	t	Crystal hot sauce
3	T	Bread crumbs, to bind
2	lb	Sweet water prawns, 8 each
		shell and legs removed
2	T	Olive oil
1	T	Butter
1/2	lb	Fresh arugula, stems removed
1/2	c	Chicken stock
1/4	c	Heavy cream
		Salt and pepper
2	c	Mashed potatoes, hot
		Fried arugula leaves
2	T	Brunoise red peppers
2	T	Brunoise yellow peppers
2	T	Grated Parmigiano-Reggiano
		cheese

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2317  Preheat the oven to 400 degrees F. 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  sauted 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.  For the
puree: Combine the arugula, chicken stock and cream together  in a
sauce pot. 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.  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 one side, remove and
finish cooking in the oven  for 5-6 minutes.  To assemble, spoon a
small amount of the sauce in the center of the  plate and spread some
around the rim. Mound the potatoes in the  center of the sauce. Arrange
the prawns around the potatoes. Garnish  with the fried arugula leaves,
peppers, and Parmigiano-Reggiano  cheese.  Yield: 2 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998

A Message from our Provider:

“Life: the ball’s in your court. After death: it’s God’s turn”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1529 Calories From Fat: 1107 Total Fat: 125.8g Cholesterol: 265.3mg Sodium: 2919.1mg Potassium: 1393.1mg Carbohydrates: 28.4g Fiber: 4.8g Sugar: 10.8g Protein: 76.8g