Crawfish Stuffed Prawns With Arugula Puree Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 1/2 tablespoons paprika

2 pounds sweet water prawns, 8 each, shell and legs removed

1 tablespoon dried leaf oregano

1 tablespoon olive oil

1/4 pound crawfish tails, chopped

Salt and pepper

3 tablespoons bread crumbs, to bind

1 tablespoon dried thyme

Fried arugula leaves

1 teaspoon minced garlic

2 tablespoons brunoise red peppers

1/2 pound fresh arugula, stems removed

2 tablespoons olive oil

2 teaspoons hot sauce

2 cups mashed potatoes, hot

2 tablespoons brunoise yellow peppers

1 tablespoon cayenne pepper

2 tablespoons grated Parmigiano-Reggiano

2 tablespoons small diced red peppers

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons small diced yellow bell peppers

1/4 cup heavy cream

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup chicken stock

2 tablespoons minced shallots

2 tablespoons creole mustard

1 tablespoon onion powder

1 tablespoon butter

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