| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 2 |
tb |
Small diced red peppers |
| 2 |
tb |
Small diced yellow peppers |
| 1/4 |
lb |
Crawfish tails; chopped |
|
|
Essence |
| 2 |
tb |
Creole mustard |
| 2 |
ts |
Crystal hot sauce |
| 3 |
tb |
Bread crumbs; to bind |
| 2 |
lb |
Sweet water prawns; 8 each, shell and legs removed |
| 2 |
tb |
Olive oil |
| 1 |
tb |
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 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
STUFFING
ARUGULA PUREE
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
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