Saturday, July 9, 2011
In the countryside of Haiti many streams and rivers are abound of fish and crayfish, specially the Artibonite river. Around that river there is an abundance of crayfish , and the vendors are often on the road offering their catch for sale.
Crayfish is delicious, but grilled crayfish is divine.
This recipe can be used as an appetizer or a main course serve with white rice, avocado salad and sweet fried plantains.
If crayfish is not available you can substitute for shrimp
2 lbs of crayfish
1/4 cup oil to brush crayfish
For the sauce
3 tabs of butter
1/4 cup peeled, sliced shallots
4 cloves of garlic smashed
1 tabs of tomato paste
1 small green scotch bonnet pepper seeded and chopped finely
juice of 1 lime
1/2 tsp salt
2 tsp of Worcestershire sauce
2 tabs of finely chopped parsley
1 tsp of finely chopped fresh thyme ( leaves only)
1/4 tsp of freshly ground black pepper
2 tabs dark rum
1/2 cup of stock
Brush crayfish with oil all over, place on hot grill for one minute per side or until they turn into an orange color and the peel is charred.
Remove from grill , peel crayfish reserve shells. Place crayfish in a bowl, cover and put aside.
Place crayfish peels in a small pot add one cup of water boil to reduce to half. Strain the broth and discard the peels.
In a medium size saucepan on medium heat melt the butter, add the shallots cook for a few minutes then add garlic, hot pepper and tomato paste, stir constantly for one minute add broth and the rest of the ingredients. Simmer for 5 minutes, add crayfish. Remove from heat , cover , let stand 10 minutes before serving.