Louisiana Seafood Scampi
Here is a scampi recipe that combined shrimp and crawfish. This recipe is different that most, as rice is the vehicle that the seafood is served with. It's a different approach, but one I know you will like.
2 tablespoons butter
4 pieces celery, diced small
1 large green bell pepper, diced small
1 large onion, diced small
3 cups rice
1 1/2 cups clam juice
8 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
1/4 pound crawfish tails
1/2 cup seasoned breadcrumbs
Melt butter in a small sauté pan over medium-high heat. Add celery and bell pepper; sweat until tender, 2 to 4 minutes. Add onion and continue to sweat until translucent, about 5 minutes. Add rice to mixture and cook until toasted, about 2 minutes. When rice is crackling, add clam juice and garlic. Lower heat to medium-low; cook until rice is tender, 15 to 20 minutes.
Heat a low broiler
Add shrimp and crawfish to rice mixture and stir until heated through, about 5 minutes. Remove from heat and divide into 4- single-serve ramekins. Top each with breadcrumbs and broil until golden, about 3 minutes.
Good Cooking, Good Eating and Good Living!!!