Shrimp and crawfish cardinale with bowties

INGREDIENTS:
1/8 to ¼ lb Butter or margarine
½ bunch Green onions, tops and bottoms finely diced
½ cup White wine
½ tablespoon Dried thyme
½ tablespoon Dried basil
½ tablespoon Granulated garlic
1 teaspoon Cayenne
6 tablespoons All purpose flour
2 cups Hot chicken broth
2 cups Hot 1/2 & 1/2 cream
3 tablespoons Tomato paste
½ lb small shrimp, deveined and cooked
½ lb crawfish tails, cooked
1 lb Bowtie pasta, cooked

STEPS:
Braise green onions in butter in medium high pan for two minutes. Add wine and let reduce for three minutes. Add thyme, basil, granulated garlic and cayenne and cook for an additional minute. Add flour and whisk until blended. Slowly pour broth into the mixture, whisking constantly until blended. Add half and half and wish into sauce. Stir in tomato paste until dissolved. Add cooked shrimp and crawfish tails to sauce and heat until warm.

Ladle sauce over individual bowls of bowtie pasta. Yields 4 to 6 servings.

Felix’s Fish Camp
1530 Battleship Parkway
Spanish Fort, Alabama 36527
251.626.6710
www.felixsfishcamp.com
Open everyday 11 am-10 pm (except Thanksgiving, Christmas and New Years Day)

ABOUT THE RESTAURANT:
Felix’s Fish Camp is located on scenic Mobile Bay Causeway featuring fresh seafood and USDA certified steaks. You’ll enjoy dishes prepared from the classic Mobile recipes plus a few new ones. But the food is just the beginning, at Felix’s you will enjoy the best service in the Southeast. We pride ourselves on making our guests the most important people in town. And if that’s not enough, Felix’s Fish Camp is situated on one of the most scenic parts of Mobile Bay. From our gigantic windows you can take in an entire panorama of natural beauty. So, come on in and stay awhile!

ABOUT THE CHEF:
Director of Culinary Operations, George Panayioutou, has been in the restaurant business all his life. His Father, Gus Constantine Panayioutou, was Mobile’s premier restaurateur for many years. George followed in his footsteps owning and managing various restaurant operations in Mobile. When David Cooper Sr. and his brother Angus Cooper II bought Ruth’s Chris Steak House in Mobile, they contacted George to help them assure the quality of food, preparation, and presentation that Mobilians demand. George Panayioutou said, “I’ve never before been in a restaurant environment where the two owners insist on the very best ingredients (usually the most expensive) in every single dish. It’s been great to work in a first class operation where the goal is to have the best restaurant in Mobile no matter what it takes. I’m really having fun!”