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Receta Fried Crawfish Salad, Mirliton Relish And Creole Mustard Dres
Add a photoRaciónes: 4
Ingredientes
- 1 x Mirliton boiled, peeled, seed cut into small dice
- 3 x Italian Roma tomatoes seeded, and cut into small dice
- 1/4 c. Small-diced red onion
- 1 tsp Chopped garlic
- 2 Tbsp. Finely-minced parsley
- 2 Tbsp. Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taset
- 1 lb Crawfish tails see * Note
- 1/2 c. Buttermilk
- 1 c. Cornmeal
- 1/2 c. Masa
- 1 c. Creole Mustard dressing (basic mayonnaise with Creole mustard)
- 4 c. Assorted baby salad greens
- 1/2 c. Grated Parmigiano-Reggiano cheese
- 2 Tbsp. Finely-minced parsley Edible flowers
Direcciones
- Preheat the fryer.
- In a small mixing bowl, combine the mirlitons, tomatoes, red onions, garlic, and parsley. Toss the vegetables with extra-virgin extra virgin olive oil. Season with salt and pepper.
- Marinate the crawfish tails in the buttermilk, seasoned with Essence. Allow the crawfish to marinate for 10 min.
- Mix the cornmeal and masa together. Season the mix with Essence. Remove the crawfish from the buttermilk and add in to the cornmeal mix and toss to coat proportionately. Shake off any excess.
- Deep fry a few at a time till they pop to the surface and are golden brown, about 1 to 2 min. Drain on paper-lined plate. Season with Essence.
- Toss the greens with the dressing. Season with salt and pepper.
- This recipe yields 4 salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 506 | |
| Calories from Fat 122 | 24% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 476mg | 20% |
| Potassium 642mg | 18% |
| Total Carbs 73.99g | 20% |
| Dietary Fiber 3.0g | 10% |
| Sugars 30.29g | 20% |
| Protein 23.48g | 38% |
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