1. twist off the shrimp tails from the head and carefully remove them from the shells. Leave tail end on to taste. Slightly score crab tails on back side, remove intestines. Rinse crayfish tails, dry, place covered to cool.
2. peel garlic cloves, cut into slices. Rinse and dry parsley. Pluck the leaves from the stems and chop finely.
Cut peppers in half. Remove the stalks and partitions, including the white seeds. Rinse peppers and dice very finely. 4.
Heat the oil in a frying pan. Sauté the garlic in it. Add crayfish tails, parsley and diced peppers, roast at high temperature for 3 min.
Pour white wine, evaporate. Season with salt and pepper. Garnish with parsley leaves if desired.
It goes well with fresh white bread.