APPETIZERS:
Shrimp Boulets
MAIN COURSE:
Grilled Catfish Fillets
Corn & Crab Bisque
Tony's He-Man Chili
Cajun Crawfish Cornbread
Pan Sauteed Redfish w/ Herbed Shrimp & Tequila
DESERTS:
Opelousas Pralines
Fig Cake
Pan Sauteed Redfish with Herbed Shrimp and Tequila
from John Baumann
BooDreaux's
BoonDoques, Florida Fishing and Hunting Adventures
2
6 oz. Redfish Filets
6 21-25 Count, Peeled & Deveined Tail on Shrimp
4 Tbsp. Anejo Tequila
2 tsp. Minced Garlic
2 Tbsp. Softened Unsalted Butter
2Tbsp. Fresh Chiffonade of Basil
2 Tbsp. Fresh Grated Ginger
2Tbsp. Fresh Chopped Parsley
2 oz. Olive Oil
Flour to Dredge Redfish Filets in
Juice of 2 Fresh Lemons
Salt, White Pepper, Black Pepper, Cayenne to taste
1. Preheat sauté pan with the olive oil until pan begins to lightly
smoke.
2. Dredge filet in seasoned flour and shake off excess and place into
sauté pan.
3. Turn the heat down to medium high and cook fish filet 3 minutes on
each side or until golden brown.
4. Remove the filet and add the shrimp and sauté until pink and
golden brown.
5. Add the Tequila to deglaze the pan and add the rest of the ingredients
and reduce until sauce is smooth.
6. Arrange the shrimp on the filet and pour sauce from pan over the top
and serve.
7. Garnish with a fresh basil sprig and a lemon wedge.
