River Crayfish in Garlic and Guajillo Butter
River crayfish in garlic and guajillo butter with parsley, Huasteca-style.
About this recipe
River crayfish (acamayas) sautéed in butter with generous amounts of garlic, guajillo chilli and parsley. An iconic dish from the Huasteca region of Veracruz and the banks of the Tecolutla River. Eaten with your hands and warm corn tortillas.
History & Origin
Acamayas are freshwater prawns fished from the Tecolutla, Cazones and Tuxpan rivers of Veracruz, as well as other rivers in southern Mexico. Their flesh is sweeter and firmer than sea prawns. In the Huasteca region of Veracruz, ajillo - a sauce of butter with garlic and chilli - is the prime preparation for these crustaceans. Eating them is a ritual: the table is laid with newspaper, the steaming dish is served and they are devoured by hand, dipping each tortilla into the golden butter and garlic sauce.
Estimated cost
£20.00
Total cost
£5.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
20g
Protein
5g
Carbohydrates
15g
Fat
1g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Rinse the crayfish thoroughly under cold running water. If live, place in the freezer for 10 minutes before cooking to stun them.
- 2
Toast the guajillo chillies on a dry comal for 20 seconds per side. Soak in hot water for 10 minutes. Blend with a little of the soaking water until smooth.
- 3
Melt the butter with the olive oil in a large frying pan over medium-high heat. Add the finely chopped garlic and sweat for 2 minutes without browning.
- 4
Increase the heat to maximum. Add the crayfish and stir-fry for 3–4 minutes, turning frequently, until they turn orange-red.
- 5
Pour the guajillo sauce over the crayfish, stir well and cook for a further 5 minutes. Season with salt, pepper and lime juice.
- 6
Scatter over the chopped parsley. Serve immediately with warm corn tortillas and lime wedges. The ajillo sauce is perfect for dipping tortillas.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRelated Articles
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Camarones Roca (Rock Prawns with Sweet & Tangy Sauce)
Battered prawns with creamy sweet and tangy sauce, Baja California pride.
Tiritas de Pescado (Zihuatanejo Raw Fish Strips)
Raw fish strips marinated in lime with red onion and habanero, Zihuatanejo style.
Pulpo Enamorado Marinated Octopus with Pickled Red Onion
Cooked octopus marinated in pickled red onion vinaigrette, lemon and herbs.
Pescado a la Talla (Charcoal-Grilled Butterflied Fish)
Butterflied red snapper grilled over charcoal with red guajillo chilli adobo, Guerrero style.