Cut open shrimp shells at the back and remove the black, stringy intestines. Leave shells on. Rinse crab tails, pat dry and marinate for 30 minutes. Fry crayfish tails in oil for 1 minute. Drain thoroughly and then put them in a dry pan with garlic and salt, cover and pull at very low temperature 1 minute. Mix thoroughly and serve hot or cold. Preparation time
45 min.
Cooking time
5 min.
From the recipe collection of Andreas Kohout
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