CRAWFISH BUTTER

Crawfish Butter image

Provided by LaSeafood

Time 2h

Yield 12 people, 10-12 serving(s)

Number Of Ingredients 11

1 1/2 cups unsalted butter
1 lb of louisiana crawfish tail
5 -6 whole garlic cloves
1 shallot, diced
3 tablespoons cajun seasoning
1/3 cup dry white wine
3 tablespoons lemon juice
1 tablespoon dried basil
1/3 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
salt & pepper

Steps:

Leave butter at room temperature for about 1 hour before starting recipe.
Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
Slice off as needed.
Chef: Michael O'Boyle.
Credits: ChickenFriedGourmet.com.

Nutrition Facts : Calories 290.4, Fat 28.1, SaturatedFat 17.6, Cholesterol 121.7, Sodium 50.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 7.3