Seafood Pasta


Blackened Sheepshead, Flounder, fresh Gulf Shrimp & Whole Blue Crabs Paired with Pasta
1/2 cup fire roasted artichoke hearts
1/2 cup whole peppadew peppers or italian sweet peppers 4oz sliced duck salami (can substitute a high end boutique salami) this came from a chef friend that made it from scratch
5 cloves roasted garlic
1 large red onion julienned
1/2 cup sundried tomatoes
1 bulb fennel sliced thin stems sliced too moscato Louisiana Virgin Pecan Oil or Extra Virgin Olive Oil chopped butter to fold into the sauce salt & pepper to taste

In a large skillet over high heat, sauté the fennel, garlic and onions in 2 tbsp of Pecan Oil until soft. Add the remaining produce and turn to low heat and set aside. Add the very thinly sliced duck salami at the very last of this step


Pick your favorite fresh pasta. Follow directions for cooking fresh pasta. In this case we made a home made pasta using dried spinach and kudzu leaves. Toss your fresh pasta in olive oil and set aside
Blackened Fish & Shrimp

1 fresh, whole medium sized sheepshead filleted
1 fresh whole medium size flounder filleted

1 lb of fresh off the boat 21-25 count GULF shrimp peeled

Zatarain’s Blacken Seasoning
Clarified Butter

On a very hot cast iron skillet, Blacken the Fish and Shrimp until just cooked thru. I like to use Zatarain’s Blackening Season.
Use 2 tbsp of clarified butter and generously season the fish and the shrimp

Keep the fish warm after blackening

Blue Crabs-

Locally caught Blue Crabs are some of the best eating ever! I love cooking them whole, taking off the outer shell and then quartering them. In this case we will add them to the pasta at the last minute

To plate you will need:
2 lemons
4 oz block of aged gouda
scallions finely choppd

Bring the sautéed vegetables back to a heat. Add the blackened shrimp and cooked blue crabs. Add a splash of Moscato and 2 tbsp of Pecan Oil. Toss in 1/4 lb of butter and stir it all together. Toss in the pasta and heat thru

Place the Blackened 2 fishes on the base of a large platter. Top the fish with the pasta and vegetable mixture. Arrange lemon slices around the plate, finely chopped scallions on top of the pasta and finish with a good grating of aged gouda

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