1/2 Lb Shrimp Crawfish & Shrimp Recipe

Clean and dry shrimp

Pat both portions of raw shrimp dry with paper towels. Season lightly (1/4 tsp of the salt and a pinch of pepper) and set aside. If tails are on and you prefer them off, remove now; otherwise leave tails on for presentation.

If using frozen crawfish tails, rinse under cold water and pat dry. Make sure cooked tails are fully thawed before heating so they don’t become rubbery.

Mince onion, bell pepper and celery to a fine, uniform dice (classic 'holy trinity' for Cajun dishes). Finely chop garlic, scallions and parsley and have them ready.

Sauté aromatics

Heat a large skillet over medium heat. Add olive oil and 2 tablespoons of butter. When the butter is melted and foamy, add the diced onion, bell pepper and celery. Sauté, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and season

Pour in the white wine (or 1 tablespoon seafood stock) to deglaze the pan, scraping up any bits on the bottom. Let the liquid reduce by half, about 1–2 minutes. Stir in the Creole seasoning, smoked paprika, remaining salt, pepper and red pepper flakes; cook 30 seconds to bloom the spices.

Cook raw shrimp

Increase heat to medium-high. Add the first portion of raw shrimp (0.5 lb reserved for cooking) to the skillet in a single layer. Cook without moving until the undersides turn pink, about 1–1.5 minutes, then flip and cook another 1–1.5 minutes until opaque and just cooked through. Remove cooked shrimp to a plate and tent loosely with foil.

Heat crawfish and finish shrimp

Reduce heat to medium. Add remaining 1 tablespoon butter and the cold butter pieces. Add the thawed/cooked crawfish tails and the second portion of raw shrimp (the 0.5 lb portion labeled for sauté). Toss gently, coating with the pan sauce. Cook just until the additional raw shrimp turn opaque, about 1–2 minutes, and crawfish are heated through (do not overcook).

Stir in lemon juice, chopped parsley and sliced scallions. Taste and adjust seasoning with additional salt, pepper or a pinch more Creole seasoning if desired.

Turn off the heat and swirl in the remaining 1 tablespoon cold butter to enrich the sauce and give a glossy finish. Spoon the shrimp and crawfish with pan sauce over crusty bread or cooked rice. Garnish with additional parsley and scallions if desired and serve immediately.

Estimated serving: this preparation yields about 2 generous appetizer portions or 1 light main-course portion. Serve with lemon wedges and hot sauce on the side if desired.