1 Package Dirty Rice, Zatarians
Paul Prudhomme Blackening Seasson
4 Fish Filets (Redfish, Snapper, Triggerfish)
16 Large Shrimp, butterflied
Prepare dirty rice according to package. Prepare cream sauce according to recipe. Both will take approximately 30 minutes.
For fish and shrimp, put pat of butter in a skillet on medium heat. Liberally scatter blackening seasoning to one side of the filet and place in the skillet. While cooking, squeeze lemon juice on the filet and scatter blackening seasoning across the top. Allow to cook for 3-4 minutes, flip fish to other side.
Apply seasoning to shrimp and place shrimp in pan alongside fish. Cook fish and shrimp for approximately 3-5 minutes, until fish and shrimp are fully-cooked.
To serve, place a large spoon full of rice in bowl, place fish filet on top, drizzle with with desired cream sauce and top with 4 shrimp per filet.
Note: Wintzell’s uses a crab and shrimp cream sauce of this dish.
Type of Dish: Entree
Prep time: 10 minutes
Cook time: 10 minutes
Difficulty level: Beginner
ABOUT WINTZELL’S OYSTER HOUSE:
Wintzell’s Oyster House has been serving seafood dishes to the Gulf Coast for 75 years. Our famous oysters – served “fried, stewed and nude” – have earned us praise far and wide. From fresh shucked oysters to perfectly grilled steaks, Wintzell’s something for everyone.
Celebrating 75 years, we are honoring the memory of our founder, J.Oliver Wintzell’s by featuring some of our famous chargrilled oysters.
With six locations in the South Alabama area, there is a Wintzell’s near you. The original Wintzell’s is located in Historic Downtown Mobile at 605 Dauphin Street.
All of our locations are open seven days a week starting at 11am, with happy hour starting at 3pm.