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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heraldguide.com.
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 ounces of Gulf shrimp – 70 count
- 2 ounces white wine
- 1 teaspoon fresh herbs
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