Recipe of the Week


Prep Time: 30 Minutes
Yields: 2 Servings

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab for the shrimp in this recipe, or even combine all three as a topping for the flounder.

2 (4–6 ounce) fillets of flounder
1 cup (21–25 count) shrimp, peeled and deveined
1 tbsp minced chives
1 cup heavy whipping cream
salt and black pepper to taste
granulated garlic to taste
1 tbsp chopped tarragon
1 tbsp chopped thyme
4 tbsps butter
¼ cup minced red onion
1 tsp minced garlic
1 tbsp flour
½ cup shrimp stock or water
4 (6-inch) chive pieces for garnish
⅛ tsp paprika for garnish

Preheat oven to 250°F. Using a stovetop, cast iron grill pan, heat over medium-high heat until extremely hot. Spray grill well with nonstick vegetable spray. NOTE: If using an outdoor grill, heat according to manufacturer’s directions. Season fish to taste using salt, pepper, granulated garlic, tarragon and thyme. Place fish on grill and cook until done, 5–7 minutes on each side. Remove to a cookie sheet, place in oven and keep warm. In a large sauté pan, melt butter over medium-high heat. Add onion and minced garlic then sauté 2–3 minutes or until vegetables are wilted. Add flour and whisk to create a white roux. Do not brown. Add shrimp and sauté until pink and curled, 5–7 minutes. Add stock, cream and chives then bring to a rolling boil. Lower heat to simmer and cook until sauce is reduced and thickened to ¾ cup in volume. Adjust seasonings to taste with salt, pepper and granulated garlic. Place each fillet in the center of a 10-inch plate and top with an equal amount of shrimp and chive cream sauce. Garnish with 2 long chive pieces arranged crisscross across the center of each fish and top with a pinch of paprika.






































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