24 Cooked crawfish tails
1/4 cup White vermouth
1 tablespoon Shallots — minced
1/2 teaspoon Dill weed
1/2 cup Heavy cream
24 sm Capers
12 sm Pastry shells
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)