JUSTIN WILSONS CRAWFISH OR SHRIMP COCKTAIL
Make and share this Justin Wilsons Crawfish or Shrimp Cocktail recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients to make sauce.
- Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
Nutrition Facts : Calories 56.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 642.9, Carbohydrate 11.4, Fiber 1.5, Sugar 6.9, Protein 1.6
CRAWFISH OR SHRIMP COCKTAIL
Make and share this Crawfish or Shrimp Cocktail recipe from Food.com.
Provided by Irene Wilcox
Categories Crawfish
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all sauce ingredients to make sauce.
- Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
BROILED CRAWFISH WITH HORSERADISH COCKTAIL SAUCE
Provided by Anna Beth
Categories Appetizer Broil Low Fat Low Cal Mardi Gras Horseradish Seafood Healthy Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
- For crawfish;
- Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
- Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
- Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
- Serve crawfish with cocktail sauce and lemon wedges.
CRAWFISH, CRAB AND SHRIMP CEVICHE
This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving.
Provided by pamela
Categories Appetizers and Snacks Seafood Shrimp
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
- In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.
Nutrition Facts : Calories 199 calories, Carbohydrate 11.6 g, Cholesterol 107.3 mg, Fat 9.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 1.4 g, Sodium 598.4 mg, Sugar 5 g
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
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