Red Lobster's Louisiana Lacy's Catfish Recipe
Serving Size: 4
4 catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster's Cajun Seasoning
BAY SHRIMP SAUCE
1 cup heavy whipping cream
2 tablespoons shallots in 1/8" dice
1 tablespoon vegetable oil
1/2 cup white wine
2 tablespoons Red Lobster's Cajun Seasoning
2 tablespoons fresh chopped parsley
1/4 cup sour cream
6 ounces bay shrimp -- cooked
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.
P.S. This method of cooking creates a lot of smoke and is designed to be used outdoors.