Crab & Shrimp Cream Sauce
The recipe is simplified to make it easy for the at home chef to make –
1 Pkg Dirty Rice, Zatarains
Blackening Seasoning, Paul Prudhomme
4 Fish Filets (Redfish, Snapper, Triggerfish)
16 Large Shrimp, Butterflied
Prepare dirty rice according to package. Prepare cream sauce according to recipe. Both will take approximately 30 minutes.
For fish and shrimp, put pat of butter in a skillet on medium heat. Liberally scatter blackening seasoning to one side of the filet and place in the skillet. While cooking, squeeze lemon juice on the filet and scatter blackening seasoning across the top. Allow to cook for 3-4 minutes, flip fish to other side.
Apply seasoning to shrimp and place shrimp in pan alongside fish. Cook fish and shrimp for approximately 3-5 minutes, until fish and shrimp are fully-cooked.
To serve, place a large spoon full of rice in bowl, place fish filet on top, drizzle with cream sauce and top with 4 shrimp per filet.
Wintzell's Oyster House