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| Crawfish Eddy |
| Yields: 2 servings |
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| INGREDIENTS |
1 oz butter
6 oz crawfish 80-100 ct. tail meat
5 oz alfredo sauce
2 t green onions, sliced
2 t parsley, fresh chopped
2 t tarragon leaves, dry or fresh
1 1/2 oz dry white wine
1 t lemon pepper
1 T blackened spice
1 t parsley, fresh chopped
3 toast points |
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| METHOD |
• In a hot sauté pan, add butter.
• Add ingredients in the order listed in recipe with exception of
1 teaspoon of parsley.
• Stir to blend and heat on medium heat until it reaches the boiling
point.
• Garnish with parsley.
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