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2 pounds shrimp (21 to 25 count) peeled and deveined. Use 6 to 8 shrimp per person

1 pound lump crabmeat or crawfish tails

1 tablespoon butter 1 tablespoon olive oil

Salt and cayenne pepper 1 ounce brandy

2 dry shallots, finely chopped 2 ounces vermouth

2 ripe tomatoes, peeled, seeded and diced 1/2 bunch fresh basil

1 cup cream, scalded with a pinch of saffron threads


Lightly season the shrimp with salt and cayenne, and saute in butter and olive oil until

pink. Remove from heat and pour in brandy. Return to burner and tilt the pan to flame the

brandy. Transfer the shrimp to a warm bowl. Add shallots and tomatoes to the pan and

pour on the vermouth. Cook for a few minutes over medium-low heat until liquid is

reduced by half. Add saffron-cream and chopped fresh basil. Bring to a boil. Simmer

several minutes until creamy, then toss in shrimp and crabmeat or crawfish and heat

through. Check seasoning and serve with pasta, rice or zucchini noodles. Serves 6 to 8.

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