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Fried Crawfish Tails With Olive Salad
2
1
Pound Crawfish tails
/2 Cup Buttermilk
Essence
1
1
1
1
2
2
2
2
1
1
1
1
2
Cup Masa flour
Cup Flour
Cup Back olives; pitted and quartered
Cup Queen stuffed olives; quartered
Tablespoon Minced shallots
Teaspoon Minced garlic
Tablespoon Small diced celery
Tablespoon Chopped parsley
−1/2 Teaspoon Fine ground black pepper
/2 Cup Olive oil
Cup Lemon Butter Sauce
/4 Cup Grated Parmesan Reggiano cheese
1−1/2 Fat; 0 Other Carbohydrates
In a mixing bowl, marinate the crawfish in the buttermilk. Season with
Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and
flour together. Season with Essence. For olive salad, in a mixing bowl,
combine the remaining ingredients together and set aside. Dredge the
marinated calamari in the flour mixture and sift to remove any excess. Fry
until golden, about 2−3 minutes. Stir constantly to prevent from sticking
together. Remove from the fryer and drain on paper towels. Season with
Essence. To serve, spoon the sauce in the center of each plate. Mound the
crawfish in the center of each plate. Spoon the olive salad over the
crawfish. Garnish with cheese and parsley.
Yields: 4 servings
Fried Crawfish Tails With Olive Salad
288
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