Original Crawfish Or Shrimp Monica Recipes

CREOLE CRAWFISH/SHRIMP MONICA

Steps:

• Heat butter in a deep skillet until bubbly hot.
• Add seasoning and stir until well- blended.
• Add heavy cream and cook until reduced by half.
• Add green onions, cooled pasta and meat.
• Heat through.
• Serve immediately.

SHRIMP OR CRAWFISH MONICA

Steps:

• Saute shallots and seasonings with butter.
• Add shrimp or crawfish and cook until pink.
• (5-7 mins.) Add cooked pasta and whipping cream.
• Cook to desired thickness.
• (10-15 mins.) Serve immediately, great with bread.

CRAWFISH MONICA RECIPE

Steps:

• -Purify onion & saute in butter. -Add green onion saute another couple min. -Add cream & half & half. -Bring to a boil then add crawfish & seasonings, incl. minced garlic. -Bring to a boil again, then simmer for approx. 12 - 15 min. until slightly thickened. -Season to taste -Tony Chachere's & salt & pepper -Add parm. cheese -Add monzzarella cheese -Add cooked rotini & stir well. -Serve & enjoy!

CRAWFISH MONICA RECIPE - (3.9/5)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve. *Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

CRAWFISH MICHELLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
• While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
• Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.