Recipe - Singing Crawfish

1 French shallot finely
Minced
One half cup Butter
One half cup Green onion (divided)
Chopped
2 pound Louisiana crawfish tails
With fat
1 pound Fresh shiitake mushrooms
Sliced
One fourth cup Harvey's Bristol Cream
Sherry
2 Cloves elephant garlic
Mince
2 tablespoon Whole green peppercorns
1 Zest of 1 lemon finely
Grated
One half cup Heavy cream
Sea salt to taste
1/8 cup Fresh chives chopped
8 ds Tabasco sauce

Saute shallot in butter in a heavy skillet briefly with 1/8 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip