Be Shellfish

Chef Frank Brigtsen of Brigtsen’s Restaurant tempts our palates with summer flavors.

photographed By jeffery johnston

Broiled Gulf Fish with Shrimp & Corn Macque Choux Sauce

For the basil shrimp compound butter:
1 cup shrimp stock
1/4 cup diced peeled shrimp
1/2 cup unsalted butter, softened
1 tablespoon finely chopped fresh sweet basil
1/4 teaspoon salt
1/8 teaspoon minced fresh garlic
1/8 teaspoon white vinegar
2 drops Tabasco® hot pepper sauce

For the Corn Macque Choux Sauce:
2 tablespoons unsalted butter
2 cups finely diced yellow onion
1 bay leaf
6 cups tender fresh corn kernels, cut off the cob
2 1/2 teaspoons salt
1 teaspoon finely diced fresh jalapeño pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground cayenne pepper
2 cups shrimp stock
2 cups half-and-half

To serve:
12 6-ounce fresh fish filets (redfish, drum, sheepshead, grouper, snapper, etc.)
About 4 tablespoons Chef Paul Prudhomme’s Seafood Magic® seasoning
About 1/4 cup clarified butter or olive oil
About 1 1/2 cups shrimp stock
4 tablespoons unsalted butter
24 peeled fresh shrimp
1 cup thinly sliced green onions

Make the basil shrimp butter: Place 1 cup shrimp stock into a skillet and bring to a boil. Add the diced shrimp and return the mixture to a boil. Cook just until the shrimp are done, about 30 seconds. Remove the cooked shrimp and set aside to cool.

Simmer the stock over low heat until it reduces to about 2 tablespoons. It should have a thick, syrup-like consistency. Set aside to cool.

In a food processor, add the softened butter, cooked shrimp, stock reduction, basil, salt, garlic, vinegar and Tabasco®. Process until fully blended. Refrigerate until ready to serve.

Make the Corn Macque Choux Sauce: Melt 2 tablespoons of butter in a pot over medium-high heat. Add the onions and bay leaf and cook, stirring occasionally, for 2-3 minutes.

Reduce heat to medium-low. Add the corn and cook, stirring occasionally, until the corn is very tender.

Add the salt, jalapeño, white pepper and cayenne. Cook, stirring constantly, for 1 minute.

Add the 2 cups of shrimp stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Add the half-and-half and bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat.

Using a hand mixer (immersion blender), “pulse” the sauce to break up the kernels of corn. Pulse until the sauce has a coarse consistency, but not puréed. Remove from heat and set aside.

To serve: Preheat broiler. Season the fish filets on both sides with the seafood seasoning. Place the seasoned fish filets into a shallow pan(s). Drizzle the fish with clarified butter or olive oil. Add about 1/4-inch of stock to the pans. Broil until done, 8-10 minutes.

While the fish is cooking, make the sauce: Heat 2 large skillets over medium-high heat. Into each skillet, add 2 tablespoons of butter and 12 shrimp. Cook, stirring occasionally, until the shrimp turn pink on the outside. Into each skillet, add 3 cups of the corn sauce. Bring to a boil. Into each skillet, add 2 tablespoons of Basil Shrimp Butter. Turn off heat. Shake or stir the skillets just until the butter melts into the sauce.

Place the cooked fish filets on serving plates. Top each portion with 2 shrimp and about 1/2 cup of sauce. Serve.

12 portions as a main course.

723 Dante St. | 861-7610 |

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