Ingredients:

  • 1 lb Louisiana crawfish tail meat, fresh or thawed
  • 1 tsp fresh lemon juice
  • 4 cloves garlic, thinly sliced
  • 2 cloves garlic, grated
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, cold
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh Italian parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Pat the 1 lb Louisiana crawfish tail meat with paper towels until no moisture remains. Note: Excess water creates steam, which makes the seafood rubbery.
  2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until it shimmers and moves like water.
  3. Add the 4 cloves of thinly sliced garlic. Cook for 2 minutes until edges are golden and fragrant.
  4. Stir in 0.5 tsp smoked paprika and 0.5 tsp dried oregano. Note: Toasting spices in oil blooms their flavor.
  5. Increase heat to medium high and add the tails. Cook for 3 minutes while tossing frequently.
  6. Stir in the 2 cloves of grated garlic and 0.25 tsp cracked black pepper.
  7. Drop in the 1 tbsp cold unsalted butter and 1 tsp fresh lemon juice. Swirl until the butter melts into a creamy glaze.
  8. Turn off the heat and fold in 0.25 cup Italian parsley and 2 tbsp minced chives.
  9. Taste a tail and add the 0.25 tsp salt only if needed. Note: Frozen crawfish often carry enough brine already.
  10. Transfer to a warm bowl until the aroma fills the room.