Pan Fried Catfish with Shrimp Etouffe

Portions: 12 Portion size: 4 oz (125 g) catfish, 31/! oz (100 g) etouffée

U.S.

Metric

Ingredients

3 oz

90 g

Butter

1.

1 lb

750 g

Shrimp, small, peeled,

2.

and deveined

3.

6 oz

180 g

Onion, chopped

3 oz

90 g

Green bell pepper,

4.

chopped

3 oz

90 g

Celery, chopped

5.

2 oz

60 g

Scallion, sliced thin

2

2

Garlic cloves, chopped

6.

3 tbsp

45 mL

Flour

12 fl oz

375 fl oz

Water or fish stock

14 tsp

1 mL

Dried thyme

7.

12 tsp

2 mL

Paprika

14 tsp

1 mL

Cayenne

14 tsp

1 mL

Black pepper

8.

1 tbsp

15 mL

Worcestershire sauce

9.

4 tbsp

60 mL

Chopped parsley

to taste

to taste

Salt

112 tsp

7 mL

Salt

10.

112 tsp

7 mL

Paprika

11.

14 tsp

1 mL

Cayenne

12.

12 tsp

2 mL

Dried thyme

14 tsp

1 mL

Black pepper

13.

12 tsp

1 mL

White pepper

3 lb

1.4 kg

Catfish fillets

14.

as needed

as needed

Clarified butter

Calories, 270; Protein, 32 g; Fat, 13 g (44% cal.); Cholesterol, 165 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 560 mg.

Procedure

Heat the butter in a sauté pan over moderate heat.

Add the shrimp. Sauté just until they turn pink.

Remove the shrimp from the pan with a slotted spoon, leaving the butter in the pan.

Add the onion, green pepper, celery, scallions, and garlic to the pan. Sauté until soft.

Stir in the flour to make a roux. Continue to cook until the roux is brown.

Stir in the water or stock. Bring to a simmer, stirring constantly, and simmer until thickened and no longer tasting of raw flour.

Add the shrimp, thyme, paprika, cayenne, pepper, and Worcestershire sauce. Simmer 3-4 minutes, until the shrimp are cooked.

Stir in the parsley.

Add salt to taste.

Mix together the salt and spices.

Cut the catfish fillets into 4-oz. (125-g) portions.

Sprinkle the fillets with the spice mixture to coat both sides lightly.

Sauté the catfish in clarified butter until lightly browned on both sides and cooked through.

To serve, portion the shrimp etouffée on hot dinner plates. Top with the catfish fillets.

Serve with rice.

Per serving:

Calories, 270; Protein, 32 g; Fat, 13 g (44% cal.); Cholesterol, 165 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 560 mg.

Was this article helpful?

0 0
Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

Get My Free Ebook


Post a comment