Crawfish, shrimp and artichokes
This is a quick and elegant dish to make if you bought a few packages of crawfish tails for the freezer. I’ve learned that they taste better if you don’t keep them frozen too long. Now just about all the Louisiana crawfish tails are coming in frozen. This recipe should be equally delicious with crawfish or shrimp.
In the recipe, onion, garlic and mushrooms are cooked then sautéed with the crawfish, wine, fresh tomatoes, black olives and fresh herbs.
Artichoke bottoms can be placed over the toast pieces or you can serve the seafood mixture on the artichoke bottoms and have the toasted French bread slices on the side; either way is fine.
I think you could use fresh shrimp which, of course, is so delicious right now in place of the crawfish tails. I have not tried it with the shrimp but I’m going to.