CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy, Eggs |
|
Emlive08, New |
1 |
Servings |
INGREDIENTS
2 |
lb |
Crawfish tails |
1/2 |
c |
Buttermilk |
|
|
Essence |
1 |
c |
Masa flour |
1 |
c |
Flour |
1 |
c |
Back olives, pitted and |
|
|
quartered |
1 |
c |
Queen stuffed olives |
|
|
quartered |
2 |
T |
Minced shallots |
2 |
t |
Minced garlic |
2 |
T |
Small diced celery |
2 |
T |
Chopped parsley |
1 1/2 |
t |
Fine ground black pepper |
1/2 |
c |
Olive oil |
1 |
c |
Lemon Butter Sauce |
1/4 |
c |
Grated Parmesan Reggiano |
|
|
cheese |
INSTRUCTIONS
In a mixing bowl, marinate the crawfish in the buttermilk. Season with
Essence, allow to sit for 20 minutes. In a mixing bowl, combine the
masa and flour together. Season with Essence. For olive salad, in a
mixing bowl, combine the remaining ingredients together and set aside.
Dredge the marinated calamari in the flour mixture and sift to remove
any excess. Fry until golden, about 2-3 minutes. Stir constantly to
prevent from sticking together. Remove from the fryer and drain on
paper towels. Season with Essence. To serve, spoon the sauce in the
center of each plate. Mound the crawfish in the center of each plate.
Spoon the olive salad over the crawfish. Garnish with cheese and
parsley. Yields: 4 servings Recipes courtesy of Emeril Lagasse, 1999
Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC15 Converted
by MM_Buster v2.0l.
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