Best 3 Shrimp Or Crawfish Monica Recipes
**Shrimp or Crawfish Monica: A taste of Louisiana's Holy Trinity**
In the heart of Louisiana, where the bayous flow and the seafood is king, lies a dish that embodies the state's culinary soul: Shrimp or Crawfish Monica. A fragrant symphony of flavors, this dish is a testament to the power of Louisiana's holy trinity – the aromatic trio of onion, celery, and bell pepper – which forms the base of its rich, flavorful sauce. Plump shrimp or succulent crawfish swim in a sea of this savory sauce, their delicate flavors mingling with the trinity's earthy notes, creating a harmonious dance on the palate. Whether you prefer the briny sweetness of shrimp or the robust, slightly spicy character of crawfish, Shrimp or Crawfish Monica is a dish that will tantalize your taste buds and leave you craving more. Our collection of recipes offers a variety of takes on this classic dish, ensuring that there's a perfect Shrimp or Crawfish Monica for every palate. From traditional preparations that stay true to the original recipe to more adventurous variations that add a modern twist, these recipes will guide you through the culinary journey of creating this beloved Louisiana masterpiece.
ORIGINAL CRAWFISH OR SHRIMP MONICA
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
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).
CREOLE CRAWFISH/SHRIMP MONICA
This is extremely rich, but worth the extra calories! (From "Deck O'Meals" Louisiana Cajun)
Provided by simplemom
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1146, Fat 74.6, SaturatedFat 45, Cholesterol 337.6, Sodium 256.1, Carbohydrate 99.8, Fiber 13.5, Sugar 0.4, Protein 24.2
SHRIMP OR CRAWFISH MONICA
Make and share this Shrimp or Crawfish Monica recipe from Food.com.
Provided by TammyG
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- Use fresh shrimp or crawfish. This will ensure the best flavor and texture for your dish.
- Clean and devein the shrimp or crawfish properly. This will remove any grit or sand that may be present and make the dish more enjoyable to eat.
- Season the shrimp or crawfish well. Use a combination of salt, pepper, garlic powder, and onion powder to create a flavorful dish.
- Cook the shrimp or crawfish in a flavorful liquid. This could be anything from a simple broth to a creamy sauce. The liquid will help to infuse the shrimp or crawfish with flavor and make them more tender.
- Don't overcook the shrimp or crawfish. Overcooked shrimp or crawfish will be tough and chewy. Cook them just until they are opaque and pink.
- Serve the shrimp or crawfish immediately. This will ensure that they are at their best flavor and texture.
Conclusion:
Shrimp or crawfish Monica is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a few simple tips, you can create a dish that is sure to impress your friends and family.
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