Monday, April 25, 2016
No More Picky Eaters
So I made these Spicy Crawfish Puffs the other night. I love crawfish, and my husband will eat it but it's not his favorite. And I really expected the kids not to eat it at all. But I did it anyway, hoping they would love this recipe as much as I do.
Surprisingly, they all loved it! My husband asked for it again but on pasta. Our daughter, who isn't picky but has weird hangups about certain foods, loved it. Our son not only ate it when I cooked it, but he also ate all of the leftovers.
Now, don't go running off when you see the word crawish. You could certainly switch out the crawfish for shrimp, scallops, any seafood really, or even chicken. It's a really easy recipe too. And the fancy puff pastry? Don't worry. I've included a step-by-step picture. It's really not hard at all. All in all, this was a successful recipe and our kids have finally stopped being picky! Enjoy!
SPICY CRAWFISH PUFFS
Two sheets puff pastry, thawed
1 egg plus a splash of water
12 ounces crawfish tail meat
1 teaspoon Cajun seasoning
1 T butter
2 shallots, minced
3 cloves garlic, minced
2 C heavy cream
Hot sauce, to taste (I recommend Crystal's or Louisiana brand)
2 teaspoons Worcestershire sauce
Salt & pepper, to taste
2 green onions, chopped
1/2 C shredded Parmesan cheese
Preheat the oven to 400 degrees. Stack one puff pastry sheet on top of the other on a large floured cutting board. Roll the puff pastry out to about a 13 x 12 rectangle. Cut the pastry into four equal squares. Whisk the egg together with a splash of water. Fold each square into a triangle. Next you will cut the open sides 1/4 inch in all the way through. Open the triangles back up into squares. Brush the edges with egg wash. Fold the cut ends back over the opposite way to create a border. Here's an illustration.
Put the puff pastry diamonds on a greased cookie sheet and cook them for about 20-25 minutes or until they are well browned and done under the folds.
Meanwhile, melt the butter in a skillet and drizzle in some olive oil. Cook the shallots and garlic on medium heat for a couple of minutes and until the shallots are soft. Add in the crawfish, Cajun seasoning, and remaining ingredients except the cheese and the green onions, being careful with the salt. Bring it to a boil and let it thicken. Remove it from the heat and stir in the Parmesan cheese and green onions. Serve the crawfish sauce in the puff pastry diamonds and serve with additional hot sauce, if desired.
Adapted from Emeril's Delmonico