| 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 |
tb |
Shallots; 1/8" dice |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
White wine |
| 2 |
tb |
Red Lobster Cajun Seasoning |
| 2 |
tb |
Fresh chopped parsley |
| 1/4 |
c |
Sour cream |
| 6 |
oz |
Bay shrimp; cooked |
INSTRUCTIONS
FOR BLACKENING FISH
SAUCE
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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