Louisiana Crawfish with Stir-Fried Vegetables*

Serves 1

4 oz crawfish tails, meat only
1/2 oz turnip, julienned (about 2 T)
1/2 oz carrot, julienned (about 2 T)
1/2 oz red pepper, julienned (about 2 T)
1/2 oz snow peas, julienned (about 2 T)
2 oz crawfish juice or fish stock
1/2 green onion, chopped
Cayenne pepper to taste
4 whole crawfish, boiled

Heat skillet over medium heat. Sauté crawfish tails in cooking spray for about one minute. Add all of the julienned vegetables and sauté for an additional 45 seconds. Add crawfish juice or fish stock and cook until reduced by half. Add green onions and season to taste with cayenne pepper. Serve with whole crawfish.