Andreas Viestad's Boiled Crawfish With Dill

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).

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 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.