Any nice recipes for crayfish please?

Have taken a real fancy to the stuff recently, not a good cook, but I want to give it a go.Any nice recipes for crayfish please?
Risotto with crayfish and wild mushrooms





Serves











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


15g/陆oz butter


2 shallots, finely chopped


1 clove garlic, finely chopped


1 sprig thyme


handful chanterelle mushrooms, cleaned and chopped


250g/9oz risotto rice


100ml/3陆fl oz dry white wine


600ml/1 pint hot fish stock


225g/8oz cooked crayfish tails


2 tbsp mascarpone or double cream


2 tbsp freshly grated parmesan


salt and freshly ground black pepper


2 tbsp chopped fresh flatleaf parsley











Method


1. In a medium saucepan, melt the butter and saut茅 the shallot and garlic for 5 minutes, or until softened.


2. Add the thyme and mushrooms and gently fry for 2 minutes.


3. Stir in the rice until coated in the fat. Pour in the wine and allow to bubble for a minute or so.


4. Add a ladleful of the stock, bring to the boil, then reduce to a simmer, stirring constantly.


5. Add another ladleful of stock and stir again until absorbed. Continue adding more stock in this way until the grains of rice are plump and creamy. It should take about 15-18 minutes.


6. Fold in the crayfish tails for the last few minutes of cooking, followed by the mascarpone and parmesan. Season to taste with salt and freshly ground black pepper and stir through the parsley. Serve.Any nice recipes for crayfish please?
they are also nice when served diced on a good salad , a little bit of diced shrimp etc
BAR-B-QUE CRAWFISH





2 to 3 lb. crawfish tails


1/2 stick butter


4 tbsp. olive oil


2 tbsp. chili sauce


2 tbsp. Worcestershire sauce


1 tsp. liquid smoke


Salt and pepper to taste


1/2 lemon, thinly sliced


2 cloves garlic, minced


1 tsp. parsley, minced


2 tbsp. lemon juice


1 tsp. paprika


1 tsp. oregano


1 tsp. cayenne pepper


1/2 tsp. Tabasco sauce





Wash crawfish well and put in dish. Combine all ingredients in a saucepan. Over a low heat, simmer for 10 minutes, then pour over crawfish. When cooked, mix well, coating the crawfish and refrigerate for 2 to 3 hours, turning several times.


Place 3/4 cup of water in a steamer. Insert the steamer plate and place the insert dish therein, cover and turn on. When the bell rings the crawfish are ready. When serving, use bread to ';sop'; up the sauce that will develop.
put cray fish in large pan





cover with water.





take all crayfish out, add 2 more cups of water, and spices...





red chili powder


onion salt


celery seed


black or white ground pepper


1/4 cup louisana hot sauce





bring water to hard boil....





add crayfish for approximately 3 minutes, boiling.





remove from heat, let stand for 5 minutes





pour off water, and cover with BUTTER...


serve hot
Easy Crawfish Etouffee





(1 lb) bag peeled crayfish tails, not drained


1/2 cup butter


1 large onion, minced


1 large bell pepper, minced


2 stalks celery, minced


1 tablespoon minced garlic


1 teaspoon salt


1/2 teaspoon black pepper


1/2 teaspoon white pepper


1/4 teaspoon ground cayenne pepper


1 tablespoon flour


1/2 cup water


cooked rice








1. In dutch oven melt butter over medium heat.


2. Add onions, bell pepper, celery and garlic.


3. Saute vegetables until soft, about 30 to 45 minutes.


4. Add Crawfish tails and seasonings.


5. Cover and simmer for 10 minutes.


6. Mix flour in water, stirring to make a smooth liquid.


7. Add to crawfish mixture, cover and simmer for 10 more minutes.


8. Serve on hot rice.
Dead easy, heat some good olive oil in a pan, saute onions and lots of garlic, throw in the crayfish with a little white wine, cover for 5/6 minutes by then the crayfish will be pink and cooked, remove crayfish and thicken sauce with double cream, tuck in.
oh i had smoked crayfish back in papua new guinea it was very nice, kind of salt and rubbery