Crayfish tails in chili cream sauce

Ingredients for 3 servings:

• 2 tbsp olive oil
• 2 shallots
• 2 garlic cloves
• 2 anchovy fillets
• 500 ml cream and 3 tbsp crab butter
• 100 g double cream
• ½ lime(s), the juice
• 2 small chili peppers
• 250 g crayfish (crayfish tails)
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drizzle the crayfish tails with the juice of half a lime. Alternatively, and to taste, you can use a tablespoon of 12* balsamic vinegar instead of the lime. Place the tails and marinade in a plastic bag, seal it tightly, and mix well. Then let it rest for about half an hour. Finely chop the shallots and garlic cloves in a pan with olive oil and cook until translucent. Meanwhile, stir in the anchovies, which have been almost pureed with a sharp knife, and mix everything together. Deglaze with about 250 ml of cream and reduce slowly. Once the crayfish butter has dissolved, add the remaining cream and continue reducing until the sauce reaches a creamy consistency. Now add the carefully chopped chili peppers to the pan and add the double cream. Season to taste and add salt if desired. Finally, let the crayfish tails simmer in the sauce for about three to four minutes. The whole thing tastes great with spaghetti or tagliatelle pasta.