Shrimp Creole-Smothered Puppy Drum

Recipe Ingredients

2 tablespoons	30ml	Bacon grease
2 tablespoons	30ml	Flour
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	73g / 2.6oz	Finely-chopped green bell peppers
1 tablespoon	15ml	Minced garlic
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper - or to taste
2		Bay leaves
2 tablespoons	30ml	Tomato paste
3 cups	187g / 6.6oz	Finely-chopped peeled seeded tomatoes
1 1/2 teaspoons	7.5ml	Chopped fresh oregano
2 teaspoons	10ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Grated lemon zest
1 teaspoon	5ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Hot pepper sauce
2 cups	474ml	Cold shrimp stock or fish stock
6		Skinless puppy drum fillets - (6 oz ea)
		= (small redfish)
2 lbs	908g / 32oz	Medium shrimp - peeled, deveined
1/4 cup	36g / 1.3oz	Chopped fresh parsley
6 cups	960g / 33oz	Steamed long-grain white rice - as accompaniment
		Garnish
1/2 cup	31g / 1.1oz	Chopped green onions - green tops only

Recipe Instructions

To make the Creole Sauce: in a medium, heavy pot, heat the bacon grease over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes.

Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.

Add the fish to the Creole sauce and cook until firm and cooked through, 5 to 6 minutes. Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes. Remove from the heat and discard the bay leaves. Adjust the seasoning, to taste.

Mound the rice in the center of 6 large, shallow bowls. Top with a fish fillet and spoon the Shrimp Creole over the fish. Garnish with green onions and serve immediately.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F23) - from the TV FOOD NETWORK

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