Red Lobster's Louisiana Lacy's Catfish

Recipe Ingredients

		Blackening Fish
4		Catfish fillets
1/4 cup	49g / 1.7oz	Melted butter
1/4 cup	59ml	Red Lobster's Cajun Seasoning - (see recipe)
		Bay Shrimp Sauce
1 cup	237ml	Heavy whipping cream
2 tablespoons	30ml	Shallots in 1/8" dice
1 tablespoon	15ml	Vegetable oil
1/2 cup	118ml	White wine
2 tablespoons	30ml	Red Lobster's Cajun Seasoning
2 tablespoons	30ml	Fresh chopped parsley
1/4 cup	59ml	Sour cream
6 oz	170g	Bay shrimp - cooked

Recipe Instructions

To make Bay Shrimp Sauce: Saute 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 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.

This recipe yields 4 servings.

WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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