We share the signature seafood recipes from I Love FOOD Award Seafood winners, Red Cray Seafood Restaurant.
Drop risotto in a small pot, add vegetable or seafood stock to it and stir slowly until risotto is cooked al dente, add dill and basil through risotto.
Remove crayfish flesh from shell then chop it to small pieces. In a hot pan add garlic, basil and dill. Mix crayfish flesh and cream, simmer sauce slowly until cream thickens then add Parmesan cheese. Remove from heat. Arrange crayfish flesh back into crayfish shell top with cheddar cheese and bake at temperature of 180 degrees.
Serve the crayfish on the risotto with a side of mix greens.