Broiled Redfish Shrimp Creole - St. Charles Herald Guide
Savor seared Redfish and Gulf shrimp in a flavorful Creole sauce, garnished with sautéed sugar snaps and broiled tomatoes—perfectly crafted by Chef Richard.
Ingredients
- 2 fresh Redfish or Drum filets
- ½ teaspoon butter
- 1 teaspoon peanut oil mix
- 1 teaspoon Creole Seasoning
- 1 tablespoon butter
- ¼ cup yellow onions
- 1 teaspoon chopped garlic
- 1 cup of chopped Creole Tomato
- Pinch of crushed red pepper and salt
- 4 ounce of Gulf shrimp – 70 count
- 2 ounce white wine
- 1 teaspoon fresh herbs
More Like This
Redfish Orleans — Robert St. John
robertstjohn.com
Redfish on the Half Shell — Robert St. John
robertstjohn.com
Shrimp Creole: Classic New Orleans Dish | Fine Dining Lovers
finedininglovers.com
Redfish Orleans — Robert St. John
robertstjohn.com
Best Shrimp Creole Recipe - How to Make Shrimp Creole
delish.com
Shrimp Creole - Beliefnet
beliefnet.com
Classic Shreveport Creole Stuffed Shrimp | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Shrimp Creole · Matt's Musings
schwennesen.org