Sunday, March 18, 2012

Catfish Meuniere

12 jumbo shrimp (peeled and deveined)
1 small onion (chopped)
A la meuniere
2 green onions  (sliced/cut)
6 Tbs butter
1/2 cup crabmeat
1 cup soft breadcrimbs
1 med. green pepper (cut into strips)
1 1/2 cups milk
2 eggs
1 tsp salt
1/4 pepper
6 catfish fillets
Baked Stuffed Shrimp
1 cup all purpose flour
1/2 cup butter
1/2 cup lemon juice
tomato, lemon wedges (optional)
parsley (optional)
enough vegetable oil for about 1 1/2 inches in a frying pan

Slit the shrimp from head end to tail tip  slicing deeply enough where the shrimp can lie flat. Saute onions  in the 6 tbs butter til tender. Saute crabmeat about 3 minsutes add breadcrumbs mix well. Stuff the shrimp w/mixture. Arrange shrimp w/green peppers in a 13x9x2 baking dish and set aside.

Combine milk, eggs, salt and pepper; mix well. Dredge fillets in the flour then dip in egg mixture ten back in the flour. Fry in hot oil til golden brown. (drain well) Combine 1/2 cup butter w/lemon juice i small saucepan til blended thoroughly. Broil shrimp r-5 minutes. Place filets on a serving platter; spoon lemon butter over the fish. Then arrange and peppers on platter w/Catfish. Decorate (dress) w/tomato, lemon wedges and parsley (if desired)  (about 6 servings)

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