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Suggest a better descriptionIn a thick bottom pot, saute the garlic, onions, carrots, and the heads of the crayfish in the butter. Peel the meat from the tail and put aside for garnish in the soup. Add the tailshell. Saute on low heat for 10 minutes. Add the tomato puree and saute for 2 minutes more. Add the brandy and cook away the alcohol. ( Flames might rise. ) Add the flour and stir so no lumps remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add more liquid for right consistency. Add salt and pepper to taste and the cleaned crayfish tails BENTLEYS 128 SUTTER, SAN FRANCISCO WINE:CABERNET SAUVIGNON BLANC 83 From the
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 80 | ||
Calories from Fat: 27 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 76.9mg | 3 % | |
Potassium 111mg | 3 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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