3 dozen ten to twelve count head-on shrimp
	1 tsp dried basil
	1 tbsp Creole mustard
	1 pound jumbo lump crabmeat
	1 tbsp dry sherry
	1/2 cup melted butter
	1/2 cup bechamel sauce
	1/2 cup finely diced onions
	3/4 cup seasoned Italian bread crumbs
	1/4 cup finely diced celery
	1/4 cup finely diced red bell pepper
	salt and cracked black pepper
	1/2 cup melted butter
	2 tbsps finely diced garlic
	1/2 cup dry sherry
	1 tsp dried thyme
	1 cup water
	Preheat oven to 350 degrees F. Place shrimp right side up on cutting board.
	Using a sharp paring knife, cut through the tail shell from the top of the
	tail to the bottom of the flipper, making sure not to separate head from
	tail. Using your thumbs, open the tail flat, remove the vein and gently
	pry the meat away from the shell, leaving it intact at the head. Set aside.
	In a large mixing bowl, combine all of the above ingredients except crabmeat,
	salt and pepper and the last three ingredients. Using a large spoon, blend
	until all ingredients are well incorporated. Gently fold in crabmeat being
	careful not to break lumps. Season to taste using salt and pepper. Stuff
	tail with generous portion of crabmeat stuffing. Once stuffed, the tail
	should lay flat on a baking pan. Place stuffed shrimp on a large baking
	sheet and drizzle with butter and sherry. Put water into the bottom of the
	baking pan and place on center oven rack. Bake until stuffing is golden
	brown, approximately fifteen to twenty minutes. Place two ounces of crawfish
	butter in center of plate and top with six shrimp. 
	1/4 cup melted butter
	1/4 cup sliced green onions
	1/2 cup fresh crawfish tails
	1 sprig fresh thyme
	1/4 cup diced tasso
	1 ounce dry white wine
	1 tbsp minced garlic
	1 1/2 cups heavy whipping cream
	1/4 cup diced tomato
	1/4 pound unsalted butter
	1/4 cup sliced mushrooms
	salt and cracked black pepper to taste
	In a heavy bottom saute pan, heat butter over medium high heat. Add all
	ingredients up to and including the thyme. Saute until crawfish and tasso
	are cooked thoroughly and vegetables are wilted, approximately ten minutes.
	Deglaze with white wine, reduce slightly and add heavy whipping cream.
	Continue to cook until volume of cream is reduced to one half and thickened.
	Slowly mount butter, a few pieced at a time, stirring constantly until all
	is incorporated. Remove from heat and season to taste using salt and pepper.
	All ingredients may be strained from the sauce or allowed to remain depending
	on preference. Hold warm until serving.
	YIELDS: 1 1/2 cups 

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