- 2 lbs. crayfish
- 4 large tomatoes (ripe)
- 3/4 Onion
- 3 to 4 large cloves garlic
- 1/2 teaspoon red pepper flakes
- 8 oz. dry white wine
- 4 to 6 tablespoons Spanish extra virgin olive oil
- Salt to taste
- Optional: 1/2 teaspoon sugar
Steps to Make It
Start by preparing the garlic and onion. Peel and mince the garlic. Peel and finely chop the onion. In a large, deep frying pan or skillet, pour about three tablespoons of extra virgin olive oil. Heat on medium and sauté the onions and garlic until the onion is translucent.
While the onions and garlic are sautéing, chop the tomatoes into small pieces (about 16 pieces per tomato).
Add a tablespoon or two more of olive oil and then add the chopped tomatoes with their juice, as well as the red pepper flakes. Simmer on medium-low heat, stirring often, for about 15 minutes.
While simmering, the chopped tomatoes should form a sauce and begin to thicken a bit. Add salt to taste. If the sauce is too acidic, add a touch (1/2 teaspoon or so) of sugar.
If you purchased or caught live crayfish, boil water in a large stock pot while the tomato sauce is simmering. Discard any crayfish that are not alive. As soon as the water boils, add the live crayfish to the boiling water and cook until they turn red. After 2 to 3 minutes, remove the pot from the stove and drain water.
Add the crayfish to the frying pan and stir well, making sure to coat the crayfish thoroughly with the tomato sauce. Serve immediately.
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