04-27-2005, 05:03 AM
Make the shrimp cream sauce. Add a few things to make it interesting and the crawfish over pan fried snapper
Crawfish Cream Sauce
1 small yellow onion, fine diced
1/2 tablespoon garlic
1/2 quart shrimp or crawfish stock
1 quart whole whipping cream
1 dash salt and pepper
1/4 teaspoon cayenne
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
1 pound crawfish tails
2 (7 ounce) red snapper filets
All-purpose flour
Vegetable oil (60%) and clarified butter
mixture (40%)
Heat oil and lightly flour filets, add to the pan and sauté until golden brown.
Remove filets.
Drain oil and add crawfish tails. Sauté until very hot. Add crawfish cream sauce. Spoon over filets.
Crawfish Cream Sauce
1 small yellow onion, fine diced
1/2 tablespoon garlic
1/2 quart shrimp or crawfish stock
1 quart whole whipping cream
1 dash salt and pepper
1/4 teaspoon cayenne
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
1 pound crawfish tails
2 (7 ounce) red snapper filets
All-purpose flour
Vegetable oil (60%) and clarified butter
mixture (40%)
Heat oil and lightly flour filets, add to the pan and sauté until golden brown.
Remove filets.
Drain oil and add crawfish tails. Sauté until very hot. Add crawfish cream sauce. Spoon over filets.