CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
CREOLE SEAFOOD SUPREME
A great recipe for "company", this is always a winner when I need to impress! I've made this 3 times, and it hasn't let me down yet!
Provided by Kizzikate
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Melt cream cheese and 6 tablespoons butter in microwave; set aside.
- Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
- In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
- Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
- Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
- Bake at 350, for 30 minutes, or until bubbly.
Nutrition Facts : Calories 628.5, Fat 30.2, SaturatedFat 17.5, Cholesterol 201.7, Sodium 1012.4, Carbohydrate 51.6, Fiber 2.4, Sugar 2, Protein 36.2
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
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