YOUR SOLIN GENERATED RECIPE
Spicy Crawfish Skillet with Fresh Vegetables
Savor the vibrant flavors of this spicy crawfish skillet, where succulent crawfish tails mingle with crisp bell peppers, zucchini, tomatoes, and red onion in a zesty, aromatic broth. Enhanced by a double drizzle of olive oil and a kick of cayenne and smoked paprika, this dish is as visually appealing as it is delicious – a perfect balance of heat, freshness, and a touch of tang.
INGREDIENTS
8 oz Crawfish Tails
2 tsp Extra Virgin Olive Oil
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Cherry Tomatoes
1/4 medium Red Onion
2 cloves Garlic
1 tbsp Lemon Juice
1/2 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
2 tbsp Fresh Cilantro
PREPARATION
Heat a large skillet over medium heat and add 1 teaspoon of olive oil.
Sauté the chopped red onion and minced garlic until softened and fragrant, about 2 minutes.
Add the red bell pepper, zucchini, and cherry tomatoes to the skillet and cook for an additional 3-4 minutes until the vegetables begin to tenderize.
Stir in the cayenne pepper and smoked paprika, ensuring the vegetables are well-coated with the spices.
Add the crawfish tails to the skillet and gently mix, allowing them to warm through for about 3 minutes. Avoid overcooking to keep the meat tender.
Drizzle the remaining teaspoon of olive oil and the lemon juice over the mixture, then toss lightly to combine.
Garnish with fresh cilantro and serve immediately, enjoying the bright, spicy flavors in every bite.