Grilled Drum Fish with Shrimp and Pistachio Lime Sauce (part of Chef Brigtsen's 2nd place "Rebuilt Louisiana Seafood Platter" (Featured the recipe below, Baked Oysters with Asparagus, crabmeat, lemon and parmesian; Crabmeat Thermidor; Marinated Crab Claws with Green Onion Sauce; Jalapeno Shrimp Cole Slaw
----------------------------------------------------------
Ingredients:
1/2 lb. Unsalted Butter, softened
1/2 cup Pistachios, shelled
1/2 tsp. Salt
1 tsp. Lime zest, finely chopped
1 Tbsp. Lime Juice
3 drops Tabasco pper sauce
8 4-oz Louisiana Black Drum filets (about 1/2" thick)
8-10 tsp. Chef Paul Prudhomme's Seafood Magic Seasoning
1/2 cup Clarified butter
4 Tbsp. Unsalted butter
16 Large Louisiana Shrimp, peeled
1/2 cup Shrimp Stock
In a food processor, add the half-pound softened butter, pistachios, salt, lime zest, lime juice and tabasco. Process until the Pistachios are finely ground and the mixture is fully blended. Set aside.
Season each drum filet with about 1 teaspoon of seafood seasoning. Pass the drum filets through clarified butter and cook on a flat-top grill or preheated cast iron skillet until done, about 3-4 minutes on the first side and 2-3 minutes on the second side.
Melt four tablespoons of butter in a large skillet over medium high heat. Add the shrimp and cook until the shrimp turn pink on the outside.
Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
To serve, place the cooked drum filets on serving plates and top each filet with 2 shrimp and 3-4 tablespoons of sauce.
Let me know how good it is.
:)
ThisreciPecomplimentSoflouisianaconservationistandldw&f