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1
In a mixing bowl, marinate the crawfish in the buttermilk.
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2
Season with Essence, allow to sit for 20 minutes.
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3
In a mixing bowl, combine the masa and flour together.
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4
Season with Essence.
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5
For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside.
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6
Dredge the marinated crawfish in the flour mixture and sift to remove any excess.
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7
Fry until golden, about 2 to 3 minutes.
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8
Stir constantly to prevent from sticking together.
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9
Remove from the fryer and drain on paper towels.
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10
Season with Essence.
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11
To serve, spoon the sauce in the center of each plate.
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12
Mound the crawfish in the center of each plate.
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13
Spoon the olive salad over the crawfish.
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14
Garnish with cheese and parsley.
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15
Combine all ingredients thoroughly.
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16
Heat a large nonreactive skillet over high heat.
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17
When the skillet is hot, add the wine, lemons, garlic, and shallots.
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18
Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk.
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19
Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes.
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20
Stir in the cream and cook for 1 minute.
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21
Over low heat, whisk in the butter a few pats at a time.
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22
When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
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23
Strain the sauce, pressing all of the liquid into a bowl.
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24
Stir in the parsley.
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25
Serve immediately, or keep warm for a few minutes until ready to use.
