Copycat Recipes More Free Copycat Recipes Kindle Unlimited 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 As an Amazon Associate I earn from qualifying purchases.