James's Crawfish
Stuffed Shrimp
STUFFING
1
tbs Olive oil
2
tbs Minced shallots
1
tsp Minced garlic
2
tbs Small-diced red peppers
2
tbs Small-diced yellow peppers
1/4 lb
Crawfish tails chopped see * Note
2
tbs Creole mustard
2
tsp Crystal hot sauce
3
tbs Bread crumbs to bind
2
lb Sweet water prawns, 8 each shells,
and legs removed
2
tbs Olive oil
1
tbs Butter
ARUGULA PUREE
1/2 lb
Fresh arugula stems removed
1/2 cup
Chicken stock
1/4 cup Heavy
cream
Salt to taste
Freshly-ground black pepper to taste
2
cup Mashed potatoes hot
GARNISH
Fried arugula leaves
2
tbs Brunoise red peppers
2
tbs Brunoise yellow peppers
2
tbs Grated Parmigiano-Reggiano cheese
Method:
Preheat the oven to 400 degrees.
For the stuffing: In a sauté 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 Emeril's Essence. Remove from heat and turn into a mixing bowl.
Combine the sautéed crawfish with the remaining ingredients and mix until
incorporated. Season with salt and pepper. With a small knife, slit the back of
the prawns 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.
From my experience, forgiving is the only way to survive.
- Molly Ringwald