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.