Redfish W Shrimp Topping And Mexican Blend Cheese Food

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

REDFISH ON THE HALFSHELL

Steps:

• Start with a fresh caught redfish.
• Fillet the fish leaving the skin and scales on.
• Lay the fillet skin side down.
• Sprinkle on the flesh, onion power, fresh garlic, salt and pepper.
• Rub these in with your fingers.
• Place fish in the fridge for 1 to 2 hours.
• Just before taking the fish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper.
• Get the grill hot.
• Oil the skin side of the fish.
• Place fish on grill skin side down.
• Baste the flesh with the mixture in the saucepan every 10 minutes.
• The fish should take from 30 to 45 minutes to cook on low to med heat.
• The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist.
• When its time to remove the fish from the grill most of the scales will stay on the grill.

SPICY CREAM CHEESE AND SHRIMP DIP

Steps:

• Whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
• Add salsa and cilantro leaves.
• Blend again for approximately 1 minute, until mixture is an even color.
• Add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
• Transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
• Garnish with a few cilantro leaves.
• Serve chilled with corn chips.

MEXICAN SHRIMP DIP

Steps:

• In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.

BLACKENED REDFISH WITH SHRIMP

Steps:

• Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
• Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
• Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
• Remove fish from skillet and set aside to keep warm.
• Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
• Place the blackened redfish on plates and pour over the baby shrimp butter.