Directions:
- Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm.
- Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces.
- Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender.
- Add the crawfish and allow to heat through.
- Toss parsley and remaining butter through rice and spoon onto a heated serving plate.
- Spoon the seafood mixture into the shells and serve with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1285.68 Kcal (5383 kJ) | ||
| Calories from fat | 350.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.99g | 60% | |
|---|---|---|---|
| Cholesterol | 531.02mg | 177% | |
| Sodium | 1513.8mg | 63% | |
| Potassium | 1033.12mg | 22% | |
| Total Carbs | 156.29g | 52% | |
| Sugars | 13.44g | 54% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 77.54g | 155% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 7.5mg | 42% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 178.76 Kcal (748 kJ) | ||
| Calories from fat | 48.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 60% | |
|---|---|---|---|
| Cholesterol | 73.83mg | 177% | |
| Sodium | 210.48mg | 63% | |
| Potassium | 143.64mg | 22% | |
| Total Carbs | 21.73g | 52% | |
| Sugars | 1.87g | 54% | |
| Dietary Fiber | 0.83g | 24% | |
| Protein | 10.78g | 155% | |
| Vitamin C | 2.4mg | 29% | |
| Iron | 1mg | 42% | |
| Calcium | 13.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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