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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm. | 2. Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces. | 3. Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender. | 4. Add the crawfish and allow to heat through. | 5. Toss parsley and remaining butter through rice and spoon onto a heated serving plate. | 6. Spoon the seafood mixture into the shells and serve with the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
crawfish	1			403.4676	0.0	89.7602	2.2667
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
scallop	750			234600.5321	10812.0245	41004.093	1666.0038
shallot	6		chopped	691.2	161.28	24.0	0.96
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.