Crawfish Stuffed Prawns With Arugula Puree | Emerils.com

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