yummy and pretty

Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Crayfish must be one of the most under-appreciated seafood on the market. I assume it has to do with the fact that it takes a while and a bit of practice to peel them efficiently. There is also the misconception that they are expensive, which, in my opinion, they are not. One pound costs about $ 5.00 and is enough for a generous portion).
Another sad fact is that outside of their harvesting areas and outside of harvesting season, it is not easy to come by great quality crayfish. The reason for this is mostly bad handling, so in order to ensure good quality, make sure the fishmonger lets you stick your nose into (or at least close to) 🙂 the ice box in which they are kept, and always ask to give you the bottom layer, closest to the ice.
This, of course, is an important step in buying any seafood, including frozen or “previously frozen”! Please remember – expertly flash-frozen seafood can be as good as fresh seafood, provided it is handled, stored and defrosted properly.
Much seafood which is labeled fresh or never frozen is, in fact, inferior to properly preserved seafood, due to the length of transport, lack of proper or inconsistent cooling and general lack of proper handling.
But as I wrote earlier, the smell test will easily reveal if you should buy or forget 🙂
Needless to say, the little beauties I used for this meal were fresh, yummy and pretty, so this dish was an all around success 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Seafood  on  ChefsOpinion
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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Grits  on  ChefsOpinion
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Click here for more  Red Beets  on  ChefsOpinion
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Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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