2 shallots, thinly sliced
2 t. olive oil
1 lb. Louisiana crawfish tailmeat
1 lb. sugar snap peas
2 pears, cut into 1″ wedges
1/2 c. dry white wine
2 T. unsalted butter
5 T. fresh orange juice
Salt & pepper to taste
In a large saute’ pan, cook the shallots in the olive oil over moderate heat for 3 minutes. Add the crawfish, sugar snap peas, pear wedges and wine and cook 4 minutes, stirring occasionally, until the crawfish are heated through. Add the butter and orange juice and cook 1 minute. Season with salt and pepper. Serves 6.