Singing crawfish

Yield: 1 Servings

Measure Ingredient
1 \N French shallot finely
\N \N Minced
½ cup Butter
½ cup Green onion (divided) --
\N \N Chopped
2 pounds Louisiana crawfish tails
\N \N With fat
1 pounds Fresh shiitake mushrooms --
\N \N Sliced
¼ cup Harvey's Bristol Cream
\N \N Sherry
2 \N Cloves elephant garlic --
\N \N Mince
2 tablespoons Whole green peppercorns
1 \N Zest of 1 lemon -- finely
\N \N Grated
½ cup Heavy cream
\N \N Sea salt -- to taste
⅛ cup Fresh chives -- chopped
8 dashes Tabasco sauce

Saute shallot in butter in a heavy skillet briefly with ⅛ cup of green onions. Stir in the crawfish and simmer at least 8 minutes. Add the mushrooms and cook until they achieve transparency. Add the sherry, garlic, peppercorns, and zest. Stir in the heavy cream, and reduce the sauce until thickened. Add the sea salt to taste, the remaining green onions, chives and Tabasco. Serve over toast points or sourdough garlic croutons. Source: Cajun Revalations Chef: Brian Blanchard.

Recipe By : Rhonda Guilbeaux File

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