Crawfish Butter

• 3 Sticks of Unsalted Butter
• 1 lb. of Louisiana Crawfish Tails
• 5-6 Cloves of whole garlic
• 1 Shallot diced
• 3 Tablespoons of Cajun Seasoning
• 1/3 Cup dry white wine
• 3 Tablespoons of lemon juice
• 1 Tablespoon of dried basil
• 1/3 Cup chopped fresh parsley
• 1 Tablespoon of Worcestershire sauce
• Salt & Pepper to taste

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.

butter, crawfish tails, garlic, shallot, white wine, lemon juice, basil, parsley, worcestershire sauce, salt

Taken from www.epicurious.com/recipes/member/views/crawfish-butter-50129087 (may not work)