Shrimp Vermouth - cooking recipe

Ingredients

2 lb. shrimp, cooked or 2 lb. crawfish tails
1 lb. lump crab meat
8 Tbsp. chopped shallots
2 c. vermouth
1/2 tsp. basil
1/2 c. butter
1/8 tsp. white pepper
3 garlic cloves, chopped fine
1/2 tsp. thyme
2 c. heavy cream
1 tsp. salt
dash of cayenne

Preparation

To raw shrimp, sprinkle with K-Paul's seafood seasoning for a few hours with a little cayenne pepper.
Saute shrimp in a little butter cooked on low.
In large skillet, cook shallots, thyme, basil, garlic and vermouth for 5 minutes.
Add cream and cook until thick.
Add butter, salt and pepper.
Stir in shrimp and crab meat; heat thoroughly.
Serve over rice or angel hair pasta. Serves 6 to 8.