Recipe
Crawfish Stuffed Prawns With Arugula Puree
Ingredients
- Stuffing:
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons small diced red peppers
- 2 tablespoons small diced yellow peppers
- 1/4 pound crawfish tails, chopped
- Essence
- 2 tablespoons creole mustard
- 2 teaspoons Crystal hot sauce
- 3 tablespoons bread crumbs, to bind
- 2 pounds sweet water prawns, 8 each, shell and legs removed
- 2 tablespoons olive oil
- 1 tablespoon butter
- Arugula Puree:
- 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 cheese
Directions
- 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.
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