| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
Indo |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole catfish fillets |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Red Lobster Cajun Seasoning |
| 1 |
c |
Heavy whipping cream |
| 2 |
T |
Shallots, 1/8" dice |
| 1 |
T |
Vegetable oil |
| 1/2 |
c |
White wine |
| 2 |
T |
Red Lobster Cajun Seasoning |
| 2 |
T |
Fresh chopped parsley |
| 1/4 |
c |
Sour cream |
| 6 |
oz |
Bay shrimp, cooked |
INSTRUCTIONS
TO MAKE BAY SHRIMP SAUCE: 1) Saut shallots in vegetable oil until
translucent 2) Add white wine and simmer until reduced by two thirds
3) Add heavy cream and simmer until reduced by one third 4) Add
seasoning, parsley and sour cream and simmer 1 minute 5) Stir in Bay
Shrimp and keep hot until serving TO MAKE LOUISIANA LACY'S CATFISH: 1)
Preheat a cast iron skillet (the hotter, the better) 2) Dip or brush
catfish fillets with melted butter 3) Sprinkle 1 tablespoon of
seasoning evenly on each side of fish 4) Cook over high heat until a
dark brown (almost black) crust is formed 5) Turn over and cook other
side 5) Place fish on plate and top with Bay Shrimp Sauce. WARNING:
BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS
METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I don't know why they say
that, since they cook it indoors.. Just make sure the room is well
ventilated, I guess...) Suggested Wine: Light lager beer, Sauvignon
Blanc NOTES : Have fun with this dish! It's fun, it's hot and it's
authentic, but don't burn it. Recipe by: Red Lobster Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 7,
1998
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