Grilled Crawfish

We humans have eaten shellfish since time immemorial, which has helped us evolve into
the thinking beings we are today. That’s why they’re also a good choice nowadays for those
among us who wish to follow a diet similar to that of our ancestors. Here is a recipe for an
appetizer that uses traditional crawfish, but prepared with a twist.

Grilled Crawfish with Browned Chive Butter
• 16–20 large crawfish
• 3½ oz. (100 g) butter
• 3⅓ fl. oz. (100 ml) finely chopped chives
Horseradish Chili
• 3⅓ fl. oz. (100 ml) chili sauce (see recipe on page 70)
• 2 tablespoons grated horseradish
• 1 tablespoon lemon juice

Place the crawfish on a cutting board, backs on the board. Grip the crawfish firmly and cut it in half lengthwise with a sharp knife. Place the crawfish on a platter.

In a saucepan, lightly cook the butter until it’s golden; remove it from the heat and add in
the chopped chives.

In a separate bowl, stir together the ingredients for the horseradish chili.

Grill the crawfish, meat side down on the grill’s grate, over hot coals for 30 seconds. Turn the crawfish and brush the tail with butter. Grill for another 30 seconds (if you leave the crawfish on too long they’ll become dry and tough).

Serve the crawfish alongside the butter and the horseradish chili in small bowls. Use a
small fork to spear the crawfish and dip them in the sauces. Parmesan crackers are good
with this dish.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund