 |  |  |
 |  |  saute the veggies |  add the crawfish |
 add the sauce |  let sauce simmer & thicken |  add penne |  |
I used frozen crawfish tails here, but you can use smaller shrimp instead (I like frozen wild-caught shrimp which is already peeled & cleaned). The whole dinner is ready in less than 30 minutes. You can serve it over rice, but I made penne (gluten-free) and added it into the pan with the veggies & sauce when it was still quite "al dente" and let it finish cooking in there.
GARLIC CRAWFISH (or Shrimp) and SNOW PEAS
Asparagus & Mushrooms
2 TB garlic, minced or crushed
2 TB Balsamic vinegar ………………….2 TB dark brown sugar
2 tsp coarse ground salt………………..1 TB extra-virgin olive oil
1 TB Gochujang ………………………….1 TB cornstarch
About 1 cup fresh snow peas………….1/4 cup water
1 small box button mushrooms, sliced
1/2 red bell pepper (or 2-3 red mini sweet peppers), thinly sliced
About 10-12 stalks asparagus, cut into about 2” pieces
About 10-12 oz. crawfish (frozen but thawed ~ cooked)
Cooked white rice ~or~ toss with penne
fresh chopped cilantro (garnish)
***
In a small bowl, combine garlic, water, Balsamic vinegar, brown sugar, Gochujang, salt, and cornstarch. Whisk to combine.
Heat the oil in a large skillet over medium-high heat. When hot, add the red pepper, mushrooms, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the crawfish and cook (stirring occasionally) until warmed through (3 to 4 minutes more).
Add the sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and everything is completely coated (about 5 minutes).
If you want to serve with penne (I used gluten free here), cook the penne to very “al dente”, then add to the skillet and stir until completely coated. Let it finish cooking until soft enough in the skillet with the vegetables.
~or~ serve over cooked rice with chopped fresh cilantro on top.
Serves 3-4
GARLIC CRAWFISH (or Shrimp) and SNOW PEAS
Asparagus & Mushrooms
2 TB garlic, minced or crushed
2 TB Balsamic vinegar ………………….2 TB dark brown sugar
2 tsp coarse ground salt………………..1 TB extra-virgin olive oil
1 TB Gochujang ………………………….1 TB cornstarch
About 1 cup fresh snow peas………….1/4 cup water
1 small box button mushrooms, sliced
1/2 red bell pepper (or 2-3 red mini sweet peppers), thinly sliced
About 10-12 stalks asparagus, cut into about 2” pieces
About 10-12 oz. crawfish (frozen but thawed ~ cooked)
Cooked white rice ~or~ toss with penne
fresh chopped cilantro (garnish)
***
In a small bowl, combine garlic, water, Balsamic vinegar, brown sugar, Gochujang, salt, and cornstarch. Whisk to combine.
Heat the oil in a large skillet over medium-high heat. When hot, add the red pepper, mushrooms, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the crawfish and cook (stirring occasionally) until warmed through (3 to 4 minutes more).
Add the sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and everything is completely coated (about 5 minutes).
If you want to serve with penne (I used gluten free here), cook the penne to very “al dente”, then add to the skillet and stir until completely coated. Let it finish cooking until soft enough in the skillet with the vegetables.
~or~ serve over cooked rice with chopped fresh cilantro on top.
Serves 3-4
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