Shrimp and fish

Griffin

F.aith - I was trying to channel you and your expertise in seafood cooking tonight.

Spent the week down on the coast in Corpus, but didn't get enough seafood while we were there. Plus, its a healthy dinner. So on the menu tonight was some tilapia and shrimp. The fish got some s&p, some lemon pepper and mine had some Swamp Venom. Stacie came up with some sauce that she wanted to cook the shrimp in. Got the egg settled down at 400 and got started.

Ingredients ready to go on



Sauce getting happy on the egg. I like to use that grate in the picture because fish has less of a tendency to stick to it, easier to flip.



Fish and shrimp on



Here it is plated up with some polenta. There was also a salad on the side that did not get photo'd



It all came out pretty good, but I could have done with out the sauce. Didn't really add that much to the flavor and it added more fat that really wasn't needed.

Rezen73

what kind of sauce was it?

The tilapia looks good.

Griffin

Was a simple sauce. I think it was butter, olive oil, some onions, garlic, thyme and lemon juice. I did sneak in some red pepper flakes when she wasn't looking, tho. Shhh....don't tell her that.

RaleighGuy

Nice cook. The shrimp look delicious. Great idea with the grate. I have cooked fish direct on the grate, and it was a pain getting it off, even with a fish spatula.

egguitarist

Looks great. I fish the Texas coast quite a bit so eat lots of fish. A sauce idea for ya. Saute some onions and garlic in a deep pan with a little oil and add one or two cans of Campbell's cream of shrimp soup. Add a smidgen of cheese and butter, a package of frozen shrimp{popcorn size}, and s&p to taste-

Griffin

I just might try that. Is there a cheese you recommend? And when you say popcorn shrimp, you are just referring to the size, right? Not the battered kind that you would fry up?

egguitarist

referring to size by popcorn-cheese, provolone or my wife adds some cheese she brings from Mexico,half the time I don't put any, thickens thins up a bit if u add a little. It's a great sauce though, use it on balackened trout or reds on the half shell, there's never any left

Griffin

Thanks. That's what I figured. Will have to try that next time.