Crawfish Vermouth

Recipe Ingredients

2 lbs	908g / 32oz	Crawfish tails - well seasoned
8 tablespoons	120ml	Shallots - chopped
3 cups	438g / 15oz	Garlic - chopped fine
2 cups	474ml	Dry vermouth
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Basil
2 cups	474ml	Whipping cream
1/2 cup	99g / 3.5oz	Butter
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1		Cayenne pepper

Recipe Instructions

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.

This is a recipe from the Times-Picayune Cookbook contest.

Source:
Justin Wilson's "Gourmet and Gourmand Cookbook"

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