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Blackened Flounder with Shrimp Cream Sauce Recipe

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This recipe for Blackened Flounder with Shrimp Cream Sauce, by , is from The Shoemaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Launa Shoemaker


4 Flounder Filets (or other white fish). Cream Sauce:
1 Lemon, sliced. (If broiled) ¼ c Olive Oil, plus 2 tbsp
1 tbsp Canola Oil. 5 Cloves Garlic, finely chopped
2 tbsp Butter. 4 Cloves Shallots, chopped
2 c Chicken Broth
Blackened Seasoning: 2 tbsp Parsley
¾ tsp. Garlic Powder. 2 tbsp Basil
½ tsp each Salt & Pepper. 1 tsp Thyme
1 ½ tsp Paprika. 2 c Heavy Cream
1 teas Oregano. 1 ½ lb Sea Scallops
½ tsp Cumin. 1 ½ lb Shrimp, peeled, deveined, tails off
1 ½ tsp Brown Sugar. ½ c Pecorino Romano, grated

Blackened fish: combine seasoning ingredients and rub on each filet.
Fry in skillet in oil and butter just until done. Don’t overcook

For cream sauce: Sauté garlic and shallot until translucent in ¼ c olive oil.
Add remaining oil and sauté shrimp and scallops until shrimp is no longer pink.
Place Chicken broth, parsley, basil and thyme in a pan and let simmer. Add Cream.
Simmer until sauce starts to thicken.
Add Shrimp mixture to cream sauce and serve over blackened fish fillets.

Personal Notes:
Personal Notes:
Fillets can be prepared in oven.
Turn broiler on high and place oven rack on the top.
Line pan with foil and rub fillets with seasoning mixture and place lemon slices on each.
Broil 3 minutes or until tender and flaky. Don’t overcook. Serve with remaining lemon




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