Shrimp Or Crawfish Monica Recipes

CRAWFISH MONICA

Steps:

• Cook the pasta to al denté according to the package direction.
• Reserve about 1/4 cup of the pasta cooking water. When the pasta is al dente, drain but don't rinse. Return the pasta to the pot, cover and set aside.
• Place the crawfish tails in a bowl and sprinkle with Creole seasoning. Mix well and set aside.
• In a large sauté pan, melt the butter over medium-high heat until frothy.
• Add the yellow onions and saute until soft, about 8 minutes.
• Add the garlic and continue to saute until aromatic, about 2 minutes.
• Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
• Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
• Add the cream and lemon juice, stirring and shaking the pan until well blended.
• Simmer on low for a couple of minutes until it begins to slightly thicken.
• Add the crawfish tails a few at a time and stir well to blend completely.
• Allow the crawfish tails to only warm through (about 3 minutes), then add the green onions and parsley.
• Mix well and simmer about two minutes.
• Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir thoroughly.
• Add the cooked pasta to the sauce a little at a time. Stir completely to combine the pasta, sauce and crawfish tails before adding more pasta. See Recipe Notes about how much pasta to add.
• When the pasta has been thoroughly combined, stir in about 1/2 cup of the Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add at the table.
• Remove from the heat. When serving, sprinkle more parmesan cheese on top.

CRAWFISH MONICA

Steps:

• In a Dutch oven or heavy pot, melt butter over medium-high heat. Add onion to melted butter, and saute for 7-10 minutes until softened.
• Meanwhile, Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside.
• Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
• Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened.
• Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
• Serve sauce with cooked pasta. Enjoy!

ORIGINAL CRAWFISH OR SHRIMP MONICA

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

SHRIMP OR CRAWFISH MONICA

Steps:

• Saute shallots and seasonings with butter.
• Add shrimp or crawfish and cook until pink.
• (5-7 mins.) Add cooked pasta and whipping cream.
• Cook to desired thickness.
• (10-15 mins.) Serve immediately, great with bread.

CREOLE CRAWFISH/SHRIMP MONICA

Steps:

• Heat butter in a deep skillet until bubbly hot.
• Add seasoning and stir until well- blended.
• Add heavy cream and cook until reduced by half.
• Add green onions, cooled pasta and meat.
• Heat through.
• Serve immediately.

CRAWFISH MONICA (EMERIL)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve. *Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.