Crawfish Butter

• 1 1/2 cups unsalted butter
• 1 lb of louisiana crawfish tail
• 5 -6 whole garlic cloves
• 1 shallot, diced
• 3 tablespoons cajun seasoning
• 1/3 cup dry white wine
• 3 tablespoons lemon juice
• 1 tablespoon dried basil
• 1/3 cup chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• salt & pepper

1. Leave butter at room temperature for about 1 hour before starting recipe.
2. Saute crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
3. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
4. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
5. Slice off as needed.
6. Chef: Michael O'Boyle.
7. Credits: ChickenFriedGourmet.com.

unsalted butter, crawfish tail, garlic, shallot, cajun seasoning, white wine, lemon juice, basil, parsley, worcestershire sauce, salt

Taken from www.food.com/recipe/crawfish-butter-452341 (may not work)