Crawfish in Watermelon Juice

Recipe from Kate Logan

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Cooking time: 45 min

Servings 4

Autumn is a time of color gold, watermelons are ripe and plentiful, and crawfish have also taken shape and taste. Try to experiment a little today and combine these two, even if they initially appear to be incompatible products. What could be easier and more trivial than cooking crawfish? The traditional recipe,in which the dill and salt are present, is widely known, but in this recipe we're going to take a slightly different route, although it does seem a little strange.

Watermelon

1,6 lbs.
Badjan

16 pcs.
Crawfish

1,4 lbs.

Calories

334 kcal
Protein

123 g
Fat

34 g
Carbohydrates

87 g

Take a watermelon, peel it with a knife and remove the seeds. Cut the watermelon flesh into small pieces and place them in the blender bowl. Purée the watermelon. Pour the contents of the blender into a saucepan and put it on the stove. Boil the watermelon mixture on high heat for about 10 minutes. Carefully watch that the watermelon does not stick to the bottom of the pan. Stir constantly.
Take gauze or a very fine sieve and strain the watermelon juice of all excess. We get the output pure watermelon juice, add 4 flowers of badjan, boil for another 5 minutes over medium heat. Make sure you don't evaporate too much juice, if the heat is strong for your watermelon mixture, turn it down.
Soak the crawfish in salted water and rinse them with a brush to remove excess dirt. Add the crawfish in a pot with watermelon mixture and boil everything, for about five-seven minutes. After that, turn off the stove and leave the crawfish in this juice for another ten minutes. Cover the pan with a lid and let it cool a bit. Enjoy the wonderful flavor. You can additionally sprinkle the crawfish with lemon juice. And serve with a mug of beer.

Watermelon is a melon crop, which means it ripens while lying on the ground. On the side that was in contact with the ground, during growth, a light spot - "cheek" is formed. On it, too, you can determine the ripeness of the fruit. "Cheek" should be small and yellow. This means that the watermelon received the full heat and sun.
The sweeter and riper your watermelon is, the richer flavor it will give to the crawfish.