Recipe information
Yield
makes enough for 4 sandwiches
Ingredients
2 tablespoons butter
4 ounces crayfish tails
1 garlic clove, minced
1/2 cup heavy cream
4 scallions, thinly sliced
2 tablespoons chopped fresh parsley
Salt and pepper
1 tablespoon fresh lemon juice
Preparation
Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2–3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
