Prep 15 mins
Cook 25 mins
We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.
- 20 g parmesan cheese, finely grated (I use my microplane)
- 2 tablespoons finely chopped parsley
- zest of a small lemon
- 3 teaspoons olive oil
- 4 tablespoons finely diced red onions
- 2 garlic cloves, crushed
- 1 teaspoon chili flakes (to taste)
- 200 ml white wine
- 1 (400 g) can tomatoes, chopped
- 1 teaspoon chicken stock powder (to taste)
- 1 tablespoon capers
- 300 g crawfish meat (yabby)
- Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
- Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
- Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
- While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
- When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
- Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.