FOR BLACKENING FISH:
4 each catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster Cajun Seasoning
SAUCE INGREDIENTS:
1 cup heavy whipping cream
2 tablespoons shallots, 1/8 inch dice
1 tablespoon vegetable oil
1/2 cup white wine
2 tablespoons Red Lobster Cajun Seasoning
2 tablespoons fresh chopped parsley
1/4 cup sour cream
6 ounces bay shrimp, cooked
Servings: 4
TO MAKE BAY SHRIMP SAUCE:
Saut? shallots in vegetable oil until translucent
Add white wine and simmer until reduced by two thirds
Add heavy cream and simmer until reduced by one third
Add seasoning, parsley and sour cream and simmer 1 minute
Stir in Bay Shrimp and keep hot until serving
TO MAKE LOUISIANA LACY’S CATFISH:
Preheat a cast iron skillet (the hotter, the better)
Dip or brush catfish fillets with melted butter
Sprinkle 1 tablespoon of Red Lobster Cajun seasoning evenly on each side of fish
Cook over high heat until a dark brown (almost black) crust is formed
Turn over and cook other side
Place fish on plate and top with Bay Shrimp Sauce.
WARNING:
BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. I RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!