Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | French shallot finely |
| Minced | |
| ½ cup | Butter |
| ½ cup | Green onion (divided) -- |
| Chopped | |
| 2 pounds | Louisiana crawfish tails |
| With fat | |
| 1 pounds | Fresh shiitake mushrooms -- |
| Sliced | |
| ¼ cup | Harvey's Bristol Cream |
| Sherry | |
| 2 | Cloves elephant garlic -- |
| Mince | |
| 2 tablespoons | Whole green peppercorns |
| 1 | Zest of 1 lemon -- finely |
| Grated | |
| ½ cup | Heavy cream |
| 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