Grouper Orleans — Robert St. John

Ingredients

• 6 grouper filets
• 1/4 cup clarified butter
• 1 cup Seasoned Flour
• 1/2 pound shrimp, peeled and deveined
• 2 tbsp minced garlic
• 4 cups sliced mushrooms
• 1 1/2 cups sliced green onions
• 3 ounces white wine
• 2 cups heavy cream
• 1 tbsp Creole Seasoning
• 2 tbsp Worcestershire sauce
• 2 tbsp hot sauce
• 1 tsp paprika
• 1 quart heavy cream
• 1/2 pound Parmesan cheese, grated
• 1/3 pound Romano cheese, grated
• 2 teaspoons white pepper
• 1/8 teaspoon nutmeg
• light blond roux– 3 tablespoons butter + 4 tablespoons flour
• 1 1/4 cups creole cream sauce
• 1/2 cup Romano cheese
• 1/4 cup parsley, chopped
• 1/4 cup Parmesan Cream Sauce
• 1/4 cup Romano cheese, grated