500 g of crayfish with shell
1/4 cup of olive oil (60 ml)
2 medium onions, cut into pieces
2 tomatoes, cut into pieces
2 tablespoons of chopped cilantro
1 liter of water
Salt to taste
500 g of crayfish with shell
1/4 cup of olive oil (60 ml)
2 medium onions, cut into pieces
2 tomatoes, cut into pieces
2 tablespoons of chopped cilantro
1 liter of water
Salt to taste
Clean the crayfish and reserve the shells and heads
In a pan with olive oil, sauté the onion, tomato, and cilantro for 4 minutes over medium heat, stirring occasionally
Add the crayfish and cook for 3 minutes
Season, remove from heat, and reserve
In a pot, place the shells of the crayfish with water
Bring to a boil with the pan covered and let simmer for 10 minutes
Remove and strain through a sieve
Let cool slightly
Mash the mixture of crayfish with a bit of the cooking water from the shells in a blender
Place in a pot with the remaining broth from the shells, mix, and reheat
Check seasoning and serve
223 calories per serving
