Shrimp in Crawfish Sauce

Heads & peelings from boiled crawfish (4 quarts)

2 cups each chopped celery, onions, carrots, parsley, bell pepper

1/4 cup Peanut oil

1/2 cup bourbon

6 cups inexpensive Chablis Wine

1 cup heavy whipping cream

2 pounds large shrimp peeled and deveined, leave tails on

1/3 cup extra virgin 0live oil

2 tablespoons minced garlic

1/4 cup Chablis wine

2 tablespoons fresh lemon juice

1 tablespoon butter

1/4 cup chopped green onion

1/2 teaspoon fresh ground black pepper

Put peanut oil, crawfish heads & chopped celery, onions, carrots and parsley in heavy roasting pot. Cook covered on top of stove over medium heat stirring often until it starts to stick to bottom of pot (about 20-25 minutes), do not burn. Pour bourbon in bottom of pot and scrape with spoon. Add six cups wine and simmer until about three cups liquid remain (about 20 minutes). Strain entire mixture through fine strainer. Should yield about 3 cups. Put in 3 quart saucepan over medium heat, uncovered and reduce sauce to one and a half cups (about 15 minutes). Add heavy cream and one tablespoon minced garlic, cook at slow rolling boil until sauce thickens (about 15 minutes). Add green onions and butter. Pour sauce over sauteed shrimp after butter melts.

Shrimp:
Heat olive oil in large skillet over medium heat. Add one tablespoon minced garlic and brown quickly (do not burn). Add shrimp, lemon juice and wine. Saute shrimp 3 to 5 minutes per side depending on size.

Appetizer:
Arrange shrimp on serving platter and pour sauce over shrimp. Season with black pepper and Parmesan cheese.

Serve with hot French bread.

Serves: 8

Return To:
Seafoods

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Cajun Country -- New Iberia, Louisiana