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Crawfish Vermouth


Servings: 7

2 lb. crawfish tails, well seasoned
8 tablespoon shallots, chopped
3 cup garlic, chopped fine
2 cup dry vermouth
1/2 tsp thyme
1/2 tsp basil
2 cup whipping cream
1/2 cup butter
1 tsp salt
1/2 tsp white pepper
dash cayenne pepper

In large skillet, cook shallots, thyme, basil, garlic and vermouth for 5 minutes. Add cream and cook until thick. Add butter, salt and peppers. Stir the peeled crawfish into the sauce and heat thoroughly.

Serve over cooked rice or toast points.




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