What a win!
Here is our meal.
Cod with Shrimp and Andouille Tarragon Sauce
Ingredients:
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1 Tablespoon olive oil
3 cod fish fillets
1 Tablespoon olive oil
2 Tablespoons unsalted butter
Seasoning blend for fish:
2 teaspoons Lawry’s garlic salt
1 teaspoon onion powder
1 Tablespoon paprika
1/2 teaspoon Salt
1/2 teaspoon black pepper
1 pound 18-20 count shrimp, peeled and deveined.
Seasoning for shrimp:
1 teaspoon Slap Ya Momma Cajun Seasoning
1 teaspoon paprika
1 teaspoon Lawry's Garlic Salt
1 Tablespoon fresh chopped green onions for garnish
Directions:
- Pat cod fish dry with paper towel and season all over with the seasoning blend. Hold for 10-15 minutes. Set up and season shrimp and Sausage for sauce
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- In a non-stick skillet, heat olive oil over medium high heat. Add butter to the pan and then the cod fish. Reduce heat to medium and sear fish for 3-4 minutes. Flip the cod fish fillets over to cook the other side for 3-4 minutes
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- Remove the fish (to serving plate).
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Cook the Shrimp:
- Season shrimp with Cajun seasoning and paprika about 10 minutes before cooking
- Add 1 Tablespoon of butter to the pan used to cook the Cod.
- Quickly sauté the shrimp and plate over the fish portions.
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Andouille Tarragon Cream Sauce
Ingredients:
1 Tablespoon butter
1 Tablespoon tarragon
1 Tablespoon shallots, chopped
1 ounce good (dry) white wine
1 cup heavy whipping cream
3 Tablespoons andouille sausage (shredded)
salt and pepper to taste
To make Andouille Tarragon sauce:
- Add shallots and andouille sausage to the pan used to sauté the shrimp. Cook for three to five minutes or until the shallots are wilted and the sausage is cooked.
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- Add tarragon and deglaze the pan with white wine. Add heavy whipping cream and reduce to one half volume. Season to taste using salt and pepper.
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Brussel Sprouts
20-30 Brussel Sprouts, cleaned and cut in half
2 Tablespoons olive oil
1 Tablespoon unsalted Butter
1/2 teaspoon salt
3 Tablespoons water
Add olive oil and butter to a sauté pan. Bring to medium heat and add Brussel Sprouts, to the pan, Cut side down. Cook with a lid for 5 minutes, until the sprouts brown slightly and begin to get tender.
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Add water and salt. Continue cooking with a lid until the sprouts are tender.
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- Serve with cod plated over a little of the Andouille Tarragon sauce, topped with shrimp and Andouille Tarragon sauce.
- Top with green onion slices
My Plate:
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The wife's Plate:
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