Crawfish Rixie
Yield
2 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crawfish tails
with fat |
|
| 4 | tablespoon |
butter
|
|
| ¾ | cup |
fish stock
|
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
toast points
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crawfish tails
with fat |
|
| 6E+1 | ml |
butter
|
|
| 177 | ml |
fish stock
|
|
| 177 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
toast points
|
* |
Directions
In a heavy skillet, melt butter.
Add tails and cook 5 minutes.
Remove tails with slotted spoon.
Add stock.
Reduce by ½.
Add cream.
Reduce by ½.
Season.
Add crawfish tails to reheat.
Serve with toast points.
