Grouper with Lobster Sauce, Shrimp & Scallops
- Number of Servings: 12
Ingredients
Roux:4 oz butter1 cup flour Lobster Etoufee: 1 1/2 lbs lobster1/2 cup red pepper1/2 cup yellow pepper1/2 cup green pepper1/2 cup onioncayenne pepper (pinch)1/2 tsp white pepper1/4 tsp thyme1/2 tsp oregano3 tsp roux2 cups shrimp stock1/2 tsp garlic powder2 bay leaves1/2 cup celery12 Jumbo Shrimp (peeled but with tails)12 ScallopsBlackened Grouper:6 grouper fillets3/4 cup cajun spices
Roux preparation: Melt butter, add flour, wisk constantly until golden brown.
Lobster Etoufee preparation: 1/4 cup olive oil In bowl, mix cajun spices and roll grouper fillets in spices. Place grouper in skillet (add some oil to skillet). Cook fish on both sides, when flakey, remove from heat. Use same pan to saute shrimp and scallops.
Heat another pan or shallow pot. Add olive oil, vegetables, and lobster. Toss for 1 - 2 minutes. Add roux and toss. Add spices. Sautee 2 minutes. Add shrimp stock and allow to thicken.
Place grouper on plate and top with lobster entoufee and shrimp and scallops.
Serving Size: Makes 12 servings.
Lobster Etoufee preparation: 1/4 cup olive oil In bowl, mix cajun spices and roll grouper fillets in spices. Place grouper in skillet (add some oil to skillet). Cook fish on both sides, when flakey, remove from heat. Use same pan to saute shrimp and scallops.
Heat another pan or shallow pot. Add olive oil, vegetables, and lobster. Toss for 1 - 2 minutes. Add roux and toss. Add spices. Sautee 2 minutes. Add shrimp stock and allow to thicken.
Place grouper on plate and top with lobster entoufee and shrimp and scallops.
Serving Size: Makes 12 servings.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 6.4 g
- Cholesterol: 115.2 mg
- Sodium: 392.9 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.8 g
- Protein: 43.0 g
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