Crayfish tail casserole (8 - 10 servings)

Serve with basmati or jasmine rice and ciabatta bread. 


  • 3 tubs (3 x 170g) of Engelsviken Crayfish Tails (or shrimps), drained

  • 2 large onions, cut into large slices

  • 4 - 5 cloves of finely chopped garlic or freeze-dried garlic

  • 2 large red peppers cut into strips

  • 1/2 - 1 fresh red chilli, deseeded and finely chopped

  • 1 large tin of pineapple slices, cut into large pieces

  • 9 dl (1 1/2 pints) single cream

  • The pineapple juice from the tin

  • Pepper, curry powder


  • Fry the onion and garlic in plenty of olive oil in a frying pan. Add curry powder, salt and pepper, and set aside.

  • Fry the red peppers and chilli in the same way, and add the pineapple at the end. Set aside.

  • Fry the crayfish tails in olive oil and seasonings for 2 - 3 minutes.

  • Put all the ingredients in a large saucepan and add the cream. Cook for a further five minutes, and then allow to cool and draw flavour for ten minutes.

  • Heat through just before serving.


  • Do not allow the casserole to boil after adding the shellfish.

  • This casserole is delicious with Engelsviken shrimps or as a substitute for them.