Mohamed Shili This delicious Grilled Crawfish with Spicy Tarragon Butter is a quick and easy seafood dish, perfect for a summer grill. With tender crawfish and a zesty butter sauce, it’s both flavorful and satisfying. Whether you’re using fresh or frozen crawfish, this recipe is flexible and guarantees a smoky, spicy kick that everyone will love.
Ingredients Needed:
- 5 pounds of live crawfish
- Kosher salt
- 3 sticks unsalted butter, slightly softened
- 1/4 cup hot sauce, such as Tabasco
- 1/4 cup chopped fresh tarragon
- 1/4 teaspoon cayenne powder
- Freshly ground black pepper
How To Make Grilled Crawfish With Spicy Tarragon Butter?
- Cook the Crawfish: Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds, then transfer them to a bowl of ice water to stop the cooking process.
- Prepare the Crawfish: Cut through the shell on the belly side the entire length of the crawfish. Remove the vein along the body and the sack behind the eyes. Rinse thoroughly.
- Make the Spicy Tarragon Butter: In a food processor, combine the butter, hot sauce, tarragon, and cayenne powder. Process until smooth, then season with salt and pepper to taste.
- Grill the Crawfish: Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shells turn bright red and the meat is opaque about 5 minutes. Shake the basket occasionally for even grilling.
- Melt the Butter: While the crawfish grills melt the spicy tarragon butter in a saucepan or skillet.
- Serve: Remove the crawfish from the grill and place them on a large platter or shallow bowl. Season with salt and pepper, then drizzle with the melted butter. Serve immediately.
Recipe Tips:
- Use Fresh Crawfish: Fresh crawfish gives the best flavor and texture. If using frozen, ensure they are fully thawed and drained to avoid extra moisture.
- Grill on High Heat: Make sure your grill is very hot before cooking to get that crispy, smoky texture on the crawfish shells.
- Don’t Overcook the Crawfish: Crawfish cook quickly, so don’t leave them on the grill too long. Aim for about 5 minutes, or until the shells turn red and the meat is opaque.
- Season Well: Season the crawfish and butter generously with salt and pepper for a balanced flavor. Adjust the hot sauce and cayenne to your taste preference.
- Serve Immediately: Crawfish are best when served fresh and hot. The buttery sauce should be drizzled right before serving for maximum flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 2 days.
- Reheat: Heat the crawfish in a pan over low heat, stirring occasionally for 3-5 minutes until hot.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 200mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 15g
Try More Bobby Flay Recipes:
- Grilled Chicken Breasts with Spicy Peach Glaze
- Grilled Lobster Tails with Lemon-Red Fresno Butter
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Grilled Shrimp with Garlic (Gambas al Ajillo)
Grilled Crawfish with Spicy Tarragon Butter
Description
This delicious Grilled Crawfish with Spicy Tarragon Butter is a quick and easy seafood dish, perfect for a summer grill. With tender crawfish and a zesty butter sauce, it’s both flavorful and satisfying. Whether you’re using fresh or frozen crawfish, this recipe is flexible and guarantees a smoky, spicy kick that everyone will love.
Ingredients
Instructions
- Cook the Crawfish: Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds, then transfer them to a bowl of ice water to stop the cooking process.
- Prepare the Crawfish: Cut through the shell on the belly side the entire length of the crawfish. Remove the vein along the body and the sack behind the eyes. Rinse thoroughly.
- Make the Spicy Tarragon Butter: In a food processor, combine the butter, hot sauce, tarragon, and cayenne powder. Process until smooth, then season with salt and pepper to taste.
- Grill the Crawfish: Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shells turn bright red and the meat is opaque about 5 minutes. Shake the basket occasionally for even grilling.
- Melt the Butter: While the crawfish grills melt the spicy tarragon butter in a saucepan or skillet.
- Serve: Remove the crawfish from the grill and place them on a large platter or shallow bowl. Season with salt and pepper, then drizzle with the melted butter. Serve immediately.
Notes
- Use Fresh Crawfish: Fresh crawfish gives the best flavor and texture. If using frozen, ensure they are fully thawed and drained to avoid extra moisture.
- Grill on High Heat: Make sure your grill is very hot before cooking to get that crispy, smoky texture on the crawfish shells.
- Don’t Overcook the Crawfish: Crawfish cook quickly, so don’t leave them on the grill too long. Aim for about 5 minutes, or until the shells turn red and the meat is opaque.
- Season Well: Season the crawfish and butter generously with salt and pepper for a balanced flavor. Adjust the hot sauce and cayenne to your taste preference.
- Serve Immediately: Crawfish are best when served fresh and hot. The buttery sauce should be drizzled right before serving for maximum flavor.
Grilled Crawfish with Spicy Tarragon Butter