Crawfish Butter Food

GRILLED CRAWFISH WITH SPICY TARRAGON BUTTER

Steps:

• Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
• Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
• Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper.
• Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.
• Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately.

EASY CRAWFISH TAIL RECIPE

Steps:

• Add butter and olive oil to a large non-stick skillet over medium heat.
• Once hot, add minced garlic and sauté for about 1 minute or until fragrant.
• Add crawfish tails and sauté for about 1 minute on one side or until just beginning to turn pink. Then flip. (If your crawfish is already pre-cooked, you'll only need about 1 minute to heat them through.)
• Add wine and lemon juice and season with salt and pepper. Bring to a simmer for 1-2 minutes or until the crawfish tails are cooked through. (Make sure not to over-cook your crawfish meat.)
• Remove from the heat immediately. Sprinkle with chopped basil or parsley. Serve over pasta or rice and enjoy!

CRAWFISH BUTTER

Steps:

• Leave butter at room temperature for about 1 hour before starting recipe.
• Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
• In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
• Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
• Slice off as needed.
• Chef: Michael O'Boyle.
• Credits: ChickenFriedGourmet.com.

CRAWFISH BUTTER

Steps:

• Leave butter at room temperature for about 1 hour before starting recipe. Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid. Slice off as needed.