Instructions: Put the crawfish in the vermouth to marinate for 15 minutes. Strain the vermouth into a non-aluminum pan and add the shallots and dill. Reduce by 1/2 and add the cream & capers.Reduce by half or until slightly thickened.

Add the tails. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature.

Serves 12 (wrv)

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