Catfish with shrimp sauce
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Catfish with shrimp sauce
  Catfish    Shrimp    Fish    Sauces  
Last updated 6/12/2012 1:12:37 AM. Recipe ID 40640. Report a problem with this recipe.
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      Title: Catfish with shrimp sauce
 Categories: Fish
      Yield: 6 Servings
 
      4    Catfish fillets (about 3
           -lbs)
           Salt & pepper to taste
    1/2 c  Butter; melted
  2 1/2 tb Peanut or olive oil
    1/2 sm Yellow onion; peeled,
           -chopped finely
      2 tb Finely chopped celery
      2 tb Butter
    1/2 lb Fresh mushrooms; sliced
      1 tb (heaping) flour
    1/4 c  Fish stock (see recipe) or
           -clam juice
      1 ds Tabasco
    1/2    Lemon; juice of
      2 tb Worcestershire sauce
    1/3 c  Dry sherry
      1 tb Finely chopped parsley
    1/4 lb Shrimp; cooked & cleaned
           -(cocktail or salad shrimp
           -are fine for this)
 
    This is from a most interesting collection of recipes from New
  Orleans. The cook is a fellow called Jesse. The cookbook, long out of
  print, is called Jesse's Creole and Deep South Recipes. He has a
  wonderful sensitivity, as this recipe shows. It will take some time
  to prepare but it is well worth it.
  
    Salt and pepper the fillets. Mix the melted butter and oil in an
  oven-proof baking dish. (Pyrex would be fine.) Dredge the fillets in
  the mixture and broil, basting often with the butter and oil mixture.
  Do not overcook. The fish will barely begin to brown and will just
  begin to flake.
  
    Meanwhile, prepare the sauce by sautéing the onion and celery in
  the 2 tablespoons butter. When clear add the mushrooms and sauté for
  3 minutes. Stir in the flour. Work out all lumps. Add the fish stock
  or clam juice, Tabasco, lemon juice, Worcestershire sauce, dry
  sherry, and parsley. Simmer for a moment until thick and then add the
  shrimp. Cook for just a minute and top the fish with the sauce.
  
    I serve this over pasta along with Peas and Salt Pork (see recipe).
  
  From .  Downloaded from Glen's MM




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Recipe ID 40640 (Apr 03, 2005)

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