Craw-Shi Dip! (Salad with shiitake)

1 lb.Fresh-boiled crawfish* (shrimp can be substituted)
2Large artichokes
8Medium shiitake (whole)
4 stalksCelery (chopped into 1 in. squares)
4Carrots (chopped into 1 in. squares)
1Large yellow onion (peeled and quartered)
5 clovesGarlic (unpeeled)
4Bay leaves
2 TSalt
1 TBlack pepper
1 TCayenne
1 TTony Chacherie’s Cajun Seasoning
2 cupsChardonnay
1/4 CFinely chopped celery
1/4 CFinely chopped water chestnuts
1/4 CFinely chopped green bell pepper
1/4 CFinely chopped scallions
3/4 CFinely chopped shiitake
1 CNo-fat cream cheese (softened to room temp.)
1 CNo-fat Mayo
1/2 TGarlic powder
1 TFresh oregano, chopped (or 1 T, dried)
1/4 CLemon juice
Hungarian Paprika
Nutrition for one serving:Calories – 244; Saturated Fat – .8 g; Total Fat 1.25 g; % Calories From Fat – 5%

How to prepare:

  1. Crawfish Boil: Fill 6 qt. covered pot 3/4 of the way with water. Bring to a boil; add first 9 ingredients, plus one cup Chardonnay. Boil 10 minutes, uncovered. Add Crawfish; boil 10 minutes (shrimp, 5 minutes). Remove from heat, and add remaining cup of Chardonnay. Cover, and steep for 15 minutes; strain and cool.
  2. Meanwhile: Combine all other ingredients, except Paprika. Peel crawfish tails and devein. Chop half of the crawfish tails and add to mixture. Chill for one hour.
  3. Finally: Place firmer leaves from artichokes fanned shaped, on one side of each chilled salad plate. Remove remaining leaves and hairs from artichoke hearts. Place chilled dip in the center of the plates, and sprinkle with paprika. Garnish plate around dip with vegetables from boil, remaining crawfish, one half of an artichoke heart and one bay leaf.

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