Seafood Appetizers

For the crayfish: Using scissors, break the claws of the crayfish and remove the meat. Remove the tail from the body and clean out intestines with a sharp knife. Gently remove the meat from the tail. 

Peel, cut in half and scoop out the core of the apples, creating a well. Place in a pan and add the wine and lemon juice. Simmer for 2 minutes. Remove the apples and drain. Let cool.

Combine the butter with the orange zest, orange and lemon juices, parsley, mustard, salt and pepper. Stir in the cream cheese. Fill the apple halves with the cream cheese mixture and garnish with the crayfish claw and tail meat.

For the shrimp skewers: Rinse the shrimp and pat dry thoroughly. Heat the oil in a pan, add the shrimp and cook on each side for 2 - 3 minutes. Remove from heat, drain, and season with salt and cayenne pepper. Put 3 shrimp on each skewer.

Peel the carrots and cut into fine strips. Blanch in boiling salted water for 2-3 minutes and drain and let cool. Season with pepper and thyme. Rinse the zucchini flowers, shake to dry well and fill with the carrots.