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Grilled crayfish with chimichurri

Grilled crayfish with chimichurri

Preparation Time1 h
Cooking Time2 h 20 m
DifficultyHard
0
0
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A simple yet luxurious and good dish that fits perfectly as either an entrance, or if you want something small to eat for lunch.

Ingredients

4 servings
  • Step: 1
    1 pc pounds of crayfish or sea juice, unscaled
  • Step: 2
    100 g butter
  • Step: 3
    1 clove garlic
  • Step: 4
    1 pc lime, the juice
  • Step: 5
    1 krm cayenne pepper
  • Step: 6
    1 krm salt
  • Step: 7
    1 pc knip persley
  • Step: 8
    3 pc chalon bulbs
  • Step: 9
    1 pc new red chili fruit
  • Step: 10
    1 pc garlic divide
  • Step: 11
    1 dl olive oil
  • Step: 12
    1 pc lime, the juice
  • Step: 13
    2 tsk white vinegar
  • Step: 14
    1 tsk liquid honey
  • Step: 15
    salt

Instructions

  • Step: 1
    Start by scaling the crayfish and putting them in a bowl.
  • Step: 2
    Melt butter and add all the ingredients. Stir around and mix the butter with the crayfish tars. Set in cold until it’s time to grill.
  • Step: 3
    Chimichurri: Hack parsley, chess bulb, garlic and chili. Add a bowl together with other ingredients and mix together well. Taste with salt.
  • Step: 4
    When it is time to grill, you wood the crayfish on the lace. Remember to soak before using wooden spikes.
  • Step: 5
    Grill the tip of direct heat about one minute per page. They will not be too long, for then they will be fair.
  • Step: 6
    Serve the spit directly along with chimichurri and a piece of bread.

Näring

Calories548795kcal
Carbohydrates3g
Fat46.2g
Protein27.8g
Serving Size1serving

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