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Sherry Cream sauce:
- 8 ounces Italian cheese blend, 6 blend
- 2 cloves garlic, freshly minced
- 2 medium shallots, diced
- ¼ cup Brandy, flambeed
- 2 cups Sherry Wine
- 1 cup stock from shrimp
- ¼ cup crawfish juice, from the crawfish package
- 1 cup heavy whipping cream
- ½ cup crawfish tail meat
- ½ cup diced green onions
Instructions:
Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
