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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This can be made a day in advance. Cover and refrigerate and bring to almost room temperature before serving. I buy the crawfish tails peeled and de-veined and packaged as this is the most economical way for me to get it here in Baltimore. Read more . Just cook until heated through. Ingredients:
1 lb large crayfish tails, peeled |
1 tb fresh lime juice |
1/2 tsp garlic powder |
1/2 tsp onion powder |
1/4 tsp thyme |
1/4 tsp salt |
1/4 tsp red pepper |
1/8 tsp black pepper |
lime wedge |
Directions:
1. Toss the crayfish with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the crayfish and toss to coat well.
2. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the crayfish and cook for 3 minutes, or until the crayfish are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.
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