Crawfish St. Charles
Makes 4 servings
5 tablespoons unsalted butter, in all
¼ teaspoon chopped garlic
1 tablespoon Chef Paul Prudhomme's Meat Magic®
1 tablespoon Chef Paul Prudhomme's Salmon Magic™
1 pound peeled crawfish or peeled shrimp (21-25 count preferred)
3 tablespoons chopped fresh dill, in all
1 cup chicken stock
½ cup diced tomatoes
how to prepare
In a 10-inch skillet over high heat, melt 2 tablespoons of the butter. Add the garlic, Meat Magic® and Salmon Magic™. Cook, stirring, for about 30 seconds, then add the crawfish (or shrimp). Stir until the seafood is coated with butter and seasonings. Add 2 tablespoons of the dill and stir well. Add the stock. Stir well and bring to a full simmer, then add tomatoes, the remaining dill and the remaining butter. Stir until the butter is melted and emulsified into the sauce.
Serve immediately on pasta or rice or accompanied with warm French bread.
Copyright © 2007 by Paul Prudhomme