Cajun Crawfish 'Supreme' Sauce
Had this over some fried catfish yesterday, and it rocked! If you can't find crawdaddy tails, use shrimp instead, and just peel and saute them lightly before you add the vermouth - see below.
1/2 lb. crawfish tails
2 T butter/2T oil
1/2 cup sliced scallions
2 tsp. crushed garlic
1/2 - 1 tsp. crushed red pepper flakes
1/4 cup vermouth
2 cups heavy cream
Melt butter/oil over medium heat*, add scallions/garlic; saute til translucent, add crushed red pepper flakes; off heat, add vermouth; back on heat to medium high, cook out for a minute; add salt/pepper, and cream; cook on med high for about 10 minutes, til sauce starts to thicken; stir occasionally; watch pan so cream doesn't boil over!! Add crawfish and cook for 1 minute, just to heat through. Serve over cornmeal crusted fried catfish - wow!
*If you're uisng shrimp, add them here; saute for just a minute or so on either side, and then remove and set aside. Add them back at the end where you would add the crawfish.