Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         SHRIMP AND CRAB WITH TOMATO, BASIL AND SAFFRON Chef Susan Spicer Le Bistro De Maison De Ville INGREDIENTS 2 pounds shrimp (21 to 25 count) peeled and deveined. Use 6 to 8 shrimp per person 1 pound lump crabmeat or crawfish tails 1 tablespoon butter 1 tablespoon olive oil Salt and cayenne pepper 1 ounce brandy 2 dry shallots, finely chopped 2 ounces vermouth 2 ripe tomatoes, peeled, seeded and diced 1/2 bunch fresh basil 1 cup cream, scalded with a pinch of saffron threads INSTRUCTIONS Lightly season the shrimp with salt and cayenne, and saute in butter and olive oil until pink. Remove from heat and pour in brandy. Return to burner and tilt the pan to flame the brandy. Transfer the shrimp to a warm bowl. Add shallots and tomatoes to the pan and pour on the vermouth. Cook for a few minutes over medium-low heat until liquid is reduced by half. Add saffron-cream and chopped fresh basil. Bring to a boil. Simmer several minutes until creamy, then toss in shrimp and crabmeat or crawfish and heat through. Check seasoning and serve with pasta, rice or zucchini noodles. Serves 6 to 8.