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Crayfish Cardinal

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsB3
    MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup 31g / 1.1oz Green onions - chopped

    2. 1 tablespoon 15ml Roux - dry - blond

    3. 1/4 cup 59ml White wine - dry

    4. 1/4 cup 59ml Skim milk

    5. 2 teaspoons 10ml Tomato paste

    6. 1/8 teaspoon 0.6ml Black pepper - freshly ground

    7. 1 Cayenne

    8. 4 oz 113g Crayfish tails - washed and cooked

    Instructions Jump to Ingredients ↑

    1. Cook the green onion is a heavy saucepan over medium heat for 2 minutes while stirring regularly.

    2. Blend the "roux" with the wine, then stir into the milk. Add this mixture to the saucepan with the green onion. Add the tomato paste, pepper, and cayenne.

    3. Simmer for 2 minutes.

    4. Add the crayfish tails and simmer for 2 minutes more, or until hot. Serve in heated ramekins.

    5. NOTE: Keep stirring the onions while you are cooking them so nothing sticks to the pan and burns.

    6. Variation: Crab and shrimp substituted for the crayfish both make excellent versions of this dish.

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