As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale. It was an attempt to recreate a dish that a customer had in Chicago. While it did not match that dish, the preparation has caught on. Here is a different spin on Barbecue Shrimp.
2 tablespoons Olive Oil
1 stick Butter
1 tablespoon fresh Parsley, minced
1 tablespoons dried Basil
1/2 teaspoon Salt
4 cloves Garlic, minced
1 tablespoon Lemon Juice
1/2 teaspoon Black pepper
1 pound Crawfish Tails
Melt the butter in a large skillet over low heat. Add the remaining ingredients, except for the crawfish, and mix well. Sauté, stirring occasionally, for 5 minutes. Add the crawfish and mix well again. Continue to cook and stir 5 minutes longer. Serve over your favorite pasta or rice with French bread on the side.
Good Cooking, Good Eating and Good Living!!!