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Ingredientes
- 4 x catfish fillets
- 1/4 c. melted butter
- 1/4 c. Red Lobster's Cajun Seasoning (see recipe)
- 1 c. heavy whipping cream
- 2 Tbsp. shallots in 1/8" dice
- 1 Tbsp. vegetable oil
- 1/2 c. white wine
- 2 Tbsp. Red Lobster's Cajun Seasoning
- 2 Tbsp. fresh minced parsley
- 1/4 c. lowfat sour cream
- 6 ounce bay shrimp cooked
Direcciones
- To make Bay Shrimp Sauce: Saute/fry shallots in vegetable oil till translucent/soft. Add in white wine and simmer till reduced by two thirds. Add in heavy cream and simmer till reduced by one third. Add in seasoning, parsley and lowfat sour cream and simmer 1 minute. Stir in Bay Shrimp and keep warm till serving.
- To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (the hotter, the better). Dip or possibly brush catfish fillets with melted butter. Sprinkle 1 Tbsp. of seasoning proportionately on each side of fish. Cook over high heat till a dark brown (almost black) crust is formed. Turn over and cook other side.
- Place fish on plate and top with Bay Shrimp Sauce.
- This recipe yields 4 servings.
- WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND Which THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!
- Suggested Wine: Beverage suggestions: Light lager beer, Sauvignon Blanc.
- NOTES : Chef's Tip - Have fun with this dish! It's fun, it's warm and it's authentic, but do not burn it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 280 | 75% |
| Total Fat 31.75g | 40% |
| Saturated Fat 16.75g | 67% |
| Trans Fat 0.09g | |
| Cholesterol 157mg | 52% |
| Sodium 186mg | 8% |
| Potassium 263mg | 8% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.79g | 1% |
| Protein 14.26g | 23% |
