Best Crawfish And Scallop Supreme Recipes

SEAFOOD FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

GRILLED SNOW CRAB W/SHRIMP, SCALLOPS AND CRAWFISH

Steps:

• You will also need two 8" foil pans.
• Crab butter (x2): 1.5 sticks butter (softened), 1tbsp Old Bay, 1tsp Olive oil, 1tsp Garlic juice (from the jar). Blend all together. One for basting the crab, one for dipping.
• As with most outstanding dishes, the preparation is key to developing the flavors. This is how I prep these dishes and the family loves the results. Due to my location, all of these ingredients are frozen from the store. Fresh is always best, but you make do with what you can get your hands on.
• Snow crab: To thaw these I use a large roasting pan and add sea salt (2 tbsp), lemon juice (1/4 C), and garlic juice (2 tbsp) to the water (just enough to cover most of the crab) and place in fridge overnight. About 4 hrs before cook time, drain the crab legs and pat dry with paper towels. Brush crab butter liberally all over the clusters and return to roaster, cover and refrigerate.
• Shrimp and Scallops: To thaw I use a large bowl to combine these and use the same set up as with the crab legs, just adjust the salt/lemon juice/garlic accordingly to the smaller amount of water used. After finishing the snow crab prep, prep your shrimp and scallops-rinse/drain well, back in the bowl and sprinkle 1.5-2 tbsp Tony Chachere over the shrimp and scallops while gently mixing to get a good coverage on all. Cover and back in fridge.
• Crawfish: Since I have to buy these frozen (pre-cooked) to thaw I use the same as the shrimp and scallops, prep is the same also except use the Slap Ya Mama (mudbugs gotta have heat!).
• Prep your grill for around 350 degrees (med to med high) but no hotter than 360. Set up with 3/4 of surface direct heat and 1/4 indirect. I am a charcoal guy so this prep time gives me about 20min to get the rest of my prep stuff done. You gassers will have to adjust accordingly....
• Final prep for shrimp, scallops and crawfish: Take the two 8" foil pans and add ½ stick of butter (softened), 1tsp lemon juice, and 1tsp minced garlic to each. One pan is for the shrimp and scallops and one is for the crawfish. Done worry about melting the butter and mixing all the ingredients for now.
• Shrimp and scallop pan: also add rosemary and 1tsp Tony Chachere, add shrimp and scallops to pan.
• Crawfish pan: add 1tbsp Slap Ya Mama then add crawfish.
• Place uncovered pans on your grill, directly over coals and close the lid. Give it about 4-5 minutes (no peeking!). By this time your butter should be bubbling, if not close lid and wait a couple more minutes. Once your butter is bubbling in both pans, gently stir both pans and tightly cover/seal with foil (this really gets the butter/seasonings cooked in). If you have a larger grill, place both pans on the indirect heat area. If you do not have a large enough grill, then place pans in a pre-heated oven (300 degrees).
• Grab your crab legs, left over crab butter, long handled baster brush, and tongs: the size of your direct heat cooking area will determine how many clusters you cook at once. (Be sure to have a serving dish handy to transfer cooked legs onto so that you can keep cooking. I place my serving dish on top of the 2 foil pans so everything stays hot. Another covered roasting pan on the side will work as well.) I cook my crab legs 3 clusters at a time for about 2-3 min per side (pale underside will brown and top sides will deepen red). 3 clusters provides adequate space for the clusters to be spread out and cook evenly. Don't pile the clusters on top of each other, this will cause uneven cooking. Back to the grilling: add your clusters and close the lid immediately, this will minimize the flaring up as the butter melts. 2-3 minutes and then flip the clusters and baste with crab butter; close lid immediately. 2-3 minutes and place in serving dish, brush with crab butter and repeat with next set of clusters. Watch your time as it is very easy to overcook the crab which will dry out the meat.
• Remove all from the grill, transfer shrimp/scallops and crawfish into serving bowls, serve immediately and enjoy!