Copycat Recipes




Red Lobster's Louisiana Lacy's Catfish
Serving Size: 4

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
=== BLACKENING FISH ===
4 catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster's Cajun Seasoning -- (see recipe)
=== 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: Sauté 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.

WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT
THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!




© 2008 copycat-recipes.net contact