Andreas Viestad's Boiled Crawfish With Dill

EdsGirlAngie's Note:

A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).

• Total Time: 2 hrs 10 mins
• Prep Time: 2 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 lbs crawfish
• 2 gallons cold water
• 2⁄3; cup coarse sea salt
• 3 tablespoons sugar
• 3 (12 ounce) bottles dark beer , preferably an English stout
• 2 cups fresh dill sprigs (a large bunch)
• lemon wedge

Directions:

1. In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
2. Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
3. Optional: can be eaten on good-quality white bread spread with mayonnnaise.