Source:The New Yorker. Salt Lake City, UT. 1980's
Makes 4 servings.
Preparation time: 40 minutes
Tips: A fast elegant meal if you can get good fresh seafood.
Red Snapper with Cajun Dressing
Seafood - Madeira Sauce
Ingredients
Preparation
4 red snapper or grouper fillets, 6 ounces each
1/4 cup each: celery, carrots, onions, finely chopped
2 cloves garlic, finely chopped
1/2 pound small raw shrimp, shelled
1/2 pound bay scallops, rinsed and pat dry
1 to 2 Tbs. Cajun spices, more if spicy taste
1/4 cup Madeira wine
1 cup heavy cream, about
2 tablespoons butter or olive oil
1. In large skillet, heat butter or olive oil.
2. Shrimp may be left whole or chopped in small pieces, your choice. Dust shrimp and bay scallops with Cajun spices. Add shrimp to hot skillet. Cook until shrimp just turn red-pink. Remove shrimp and reserve
3. .Add chopped vegetables to skillet and cook until soft, not brown. About 5 minutes.
4. Add wine or vermouth, increase heat to high and cook boil until almost all liquid is evaporated. Reduce heat to medium-low. Add heavy cream and simmer-boil until it thickens, about 10 minutes. For a spicy dressing you may add more Cajun spices to the sauce. Make sure spices mix is not to salty. Adjust salt and pepper to taste.
5. For a extra spicy taste dust fish fillets with Cajun spices also. In a clean skillet with some butter or olive oil ( you may grill fish instead) cook red snapper fillets. Immediately place hot fillets in serving plates. Top each fillet with 1/4 of the hot dressing mixture. Dressing should be thick and chunky with a rich creamy base.
Serve at once. White rice goes well with this dish.
NOTE: 1) You may use dry Vermouth instead if Madeira not available.
