|1 lb.||Fresh-boiled crawfish* (shrimp can be substituted)|
|8||Medium shiitake (whole)|
|4 stalks||Celery (chopped into 1 in. squares)|
|4||Carrots (chopped into 1 in. squares)|
|1||Large yellow onion (peeled and quartered)|
|5 cloves||Garlic (unpeeled)|
|1 T||Black pepper|
|1 T||Tony Chacherie’s Cajun Seasoning|
|1/4 C||Finely chopped celery|
|1/4 C||Finely chopped water chestnuts|
|1/4 C||Finely chopped green bell pepper|
|1/4 C||Finely chopped scallions|
|3/4 C||Finely chopped shiitake|
|1 C||No-fat cream cheese (softened to room temp.)|
|1 C||No-fat Mayo|
|1/2 T||Garlic powder|
|1 T||Fresh oregano, chopped (or 1 T, dried)|
|1/4 C||Lemon juice|
|Nutrition for one serving:||Calories – 244; Saturated Fat – .8 g; Total Fat 1.25 g; % Calories From Fat – 5%|
How to prepare:
- Crawfish Boil: Fill 6 qt. covered pot 3/4 of the way with water. Bring to a boil; add first 9 ingredients, plus one cup Chardonnay. Boil 10 minutes, uncovered. Add Crawfish; boil 10 minutes (shrimp, 5 minutes). Remove from heat, and add remaining cup of Chardonnay. Cover, and steep for 15 minutes; strain and cool.
- Meanwhile: Combine all other ingredients, except Paprika. Peel crawfish tails and devein. Chop half of the crawfish tails and add to mixture. Chill for one hour.
- Finally: Place firmer leaves from artichokes fanned shaped, on one side of each chilled salad plate. Remove remaining leaves and hairs from artichoke hearts. Place chilled dip in the center of the plates, and sprinkle with paprika. Garnish plate around dip with vegetables from boil, remaining crawfish, one half of an artichoke heart and one bay leaf.