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Crayfish with palm hearts in butter

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By

@cgandelman

View in original language

(Português)

30 min(s)

2 servings

Ingredients

• Crayfish | 800 g
• Canned Pupunha Palm | 1 can(s)
• Almonds | 50 g
• Olive oil | 1 tablespoon
• Butter | 1 tablespoon
• Salt | 1 to taste
• Garlic Clove | 2 unit(s)

Recipe

1. Toast the almonds for 1 minute in a skillet and set aside.
2. Dry the shelled crayfish and put it in a hot skillet with oil for 4 minutes, letting it brown well on both sides, season with salt to taste and set aside.
3. Cut the hearts of palm into slices and in the same skillet as the crawfish, add the hearts of palm with a tablespoon of butter. Stir for 4 to 5 minutes
4. Add the crayfish over the hearts of palm, add the garlic, stir all the ingredients together and place on a platter.
5. Place the toasted almond on top and serve. Enjoy your food

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