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Ingredientes
- 2 to 3 pound crawfish tails
- 1/2 stick butter
- 4 tbsp. extra virgin olive oil
- 2 tbsp. chili sauce
- 2 tbsp. Worcestershire sauce
- 1 teaspoon liquid smoke
- Salt and pepper to taste
- 1/2 lemon, thinly sliced
- 2 cloves garlic, chopped
- 1 teaspoon parsley, chopped
- 2 tbsp. lemon juice
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon Tabasco sauce
Direcciones
- Wash crawfish well and put in dish. Combine all ingredients in a saucepan. Over a low heat, simmer for 10 min, then pour over crawfish. When cooked, mix well, coating the crawfish and chill for 2 to 3 hrs, turning several times.
- Place 3/4 c. of water in a steamer. Insert the steamer plate and place the insert dish therein, cover and turn on. When the bell rings the crawfish are ready. When serving, use bread to "sop" up the sauce which will develop. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 165 | 56% |
| Total Fat 18.64g | 23% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 260mg | 11% |
| Potassium 579mg | 17% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.85g | 1% |
| Protein 28.43g | 45% |
