Seafood Pasta 19.5
Gulf shrimp and crawfish sauteed with portabella mushrooms, shallots, garlic and seasonings tossed with linguini and creole Alfredo. Topped with lump crabmeat.
Shrimp & Grits 19.5
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp.
A Cheddar Cheese Grits Cake ToTry from here.
- 1 cup 1% low-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 3/4 cup uncooked quick-cooking grits
- 2 teaspoons minced jalapeño pepper
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
- Cooking spray
To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce
Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes.
A Rich Sauce Ingredients
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 1 teaspoon
- 1 lb seafood – Note below is another 2 lbs of fillets that the sauce is served over.
- 12 ounces crabmeat (drained and flaked)
- 4 ounces shrimp (small, drained)
- 1 teaspoon
- 2 pounds fillets (grouper)
- 1 tablespoon olive oil
- 1 lemon (juiced)
- 1 teaspoon fresh parsley (chopped)
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Pan seared steak in a creamy cajun shrimp sauce inspired by here.
- 2 tablespoons oil
- 1 pound steak (such as strip loin, rib eye, etc.)
- cajun seasoning to taste
- 2 tablespoons butter
- 8 ounces shrimp, peeled and
- 4 cloves garlic
- 1/4 cup chicken broth (or dry white wine)
- 1 cup heavy cream
- 2 teaspoons
- 1 tablespoon
cajunseasoning (or to taste)
- 1/4 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
- Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the broth sizzles.
- Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and let simmer for a minute.
- Mix in the cheese and let it melt into the sauce.
- Mix in the lemon juice, parsley and shrimp and serve over the steaks!