| Makes: | 2 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 40 minutes |
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I developed this dish for my youngest son. It's the only way he'll eat crayfish. And of course my family benefited because it's not as high in fat as the original, but still as good and so fast. |
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| Ingredients |
| 1 tbsp low-fat margarine |
2 shallots or small onion, finely chopped |
| 3-4 cloves garlic, finely minced |
1/2 cup low fat evaporated milk |
| 1/2 cup low sodium, low fat chicken broth |
1/4 can parmesan cheese |
| 1/4 cup mild cheddar, shredded |
1/2 to 1 pound crawfish (shrimp or crab) |
| salt |
pepper |
| handful of parsley, chopped |
handful of onion tops, chopped |
| Pam cooking spray |
cooked fettuccini |
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| Directions |
Spray a heavy duty skillet with pam; melt margarine and saute shallot and garlic over medium heat for 5 minutes;
Add evaporated milk and broth, stir well.
Add parmesan and cheddar cheese, stir until they melt; adding more liquid if needed (you don't want it to loose though).
Season with salt and pepper.
At this point add your seafood; stirring to coat well with liquid.
Add onion tops and parsley; strring once. Turn off heat; add fettuccini and stir well. |
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