Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Shrimp,medium,shelled |
| 2 tablespoons | Butter or margarine |
| ½ cup | Heavy cream |
| ¼ cup | Clam juice |
| ¼ cup | Green onions,finely chopped |
| 1 tablespoon | Brandy |
| 1 tablespoon | Orange rind,grated |
| ½ teaspoon | Tarragon,dried |
| ½ pounds | Crawfish tails,peeled/cooked |
| 8 ounces | Small pasta shells/spirals |
| ¼ cup | Louisiana coffee,w/chicory |
1. In large skillet, cook shrimp in melted butter over medium-high heat 4 minutes, stirring frequently. 2. With slotted spoon, remove shrimp; set aside. 3. Put cream, clam juice, green onions, brandy, orange peel, and tarragon in skillet; stir over high heat until sauce is thickened. 4. Stir in crawfish, shrimp, pasta and brewed coffee; heat through.