Esta es una exhibición prevé de cómo se va ver la receta de 'Fried Crawfish Remoulade' imprimido.

Receta Fried Crawfish Remoulade
by Global Cookbook

Fried Crawfish Remoulade
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 1/2 Tbsp. Liquid removed bottled horseradish
  • 1 1/2 Tbsp. Creole mustard or possibly Dijon mustard
  • 3 Tbsp. Distilled vinegar
  • 1 tsp Paprika
  • 1/2 tsp Salt Cayenne to taste
  • 1/3 c. Vegetable oil plus additional for frying
  • 2 x Scallions, minced fine
  • 1 x Celery rib, minced fine
  • 1 lb Shelled crawfish tails, thawed if frzn and liquid removed All-purpose flour seasoned with salt and pepper for dredging
  • 4 c. Shredded romaine
  • 2 c. Shredded radicchio

Direcciones

  1. In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add in 1/3 c. of oil in a stream, whisking till emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered.
  2. In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or possibly till golden brown. Transfer crawfish with a slotted spoon to paper towels to drain.
  3. In a bowl toss together romaine and radicchio and divide among 6 plates.
  4. Arrange crawfish on lettuce and serve with remoulade.
  5. Serves 6 as a first course.