Saturday Cooking - June 7, 2014
Bright Star's Blackened Scamp and Shrimp
3 tablespoons extra virgin olive oil
3 tbsp Creole Seasoning such as Fat Boy or Tony Chachere's Creole Seasoning
6 6 oz. Scamp Fillets
1 pound large shrimp, peeled and deveined
Rinse scamp fillets with cold water and towel pat dry. Brush scamp fillets on both sides with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in large skillet until hot. Sprinkle fish on both sides with 1 ½ tablespoons Creole Seasoning and grill for about 5-7 minutes (or until white and flaky), turning once. Remove fish from skillet and place on paper plate and loosely cover with aluminum foil.
Rinse shrimp and pat dry. Sprinkle shrimp with 1 ½ tablespoons Creole seasoning. In a second skillet, add the remaining tablespoon of olive oil on medium high heat until hot. Add shrimp to the skillet and cook for approximately 5 minutes until shrimp turn pink. Transfer to plate with scamp and cover with foil.
Grilled Creole Tomatoes and Asparagus
3 tomatoes, halved lengthwise
2 pounds asparagus, trimmed
Extra virgin olive oil
Creole Seasoning such as Fat Boy or Tony Chachere's Creole Seasoning
Preheat skillet on medium high heat and lightly coat the skillet. Drizzle olive oil over the cut sides of the tomatoes and sprinkle with seasoning. Place tomatoes, cut side up in the skillet, and grill until tomatoes start to sizzle, about 3-4 minutes. Flip tomatoes over and grill about 3 more minutes. Remove tomatoes from skillet to a dish and cover.
Place the asparagus on a plate and drizzle with olive oil and lightly sprinkle with seasoning. In the same skillet used for tomatoes add asparagus and grill for 5 minutes until slightly charred. Remove from heat and add to dish with tomatoes.
To Plate: For plate, place tomatoes and asparagus on the bottom and then add scamp and shrimp. Enjoy!
1720 Valley View Drive