Blog Post by: Karl Seckinger
- December 12, 2012 - 7:53 AM
2 -sticks real butter
1- Cup coarsely chopped green onions/chives
1/2 -cup coarsely chopped bell peppers
1 -cup coarsely chopped sweet onions
8 cloves finely chopped garlic
2/3 cup diced carrots
2 lbs. headless shrimp (21-25 count
2-lbs perch /panfish fillets
1 Tbsp. salt
3 Tbsp. Cajun/ Seafood Seasoning
1 Tbsp. coarse-ground black pepper
2 tsp. crushed red pepper
2 Tbsp. paprika
1 cup cocktail sherry/white wine
Juice and zest of one lemon- yup the whole thing
¼ cup finely chopped parsley
In a Dutch oven over medium-high heat drop in the butter- melt it down until it starts bubbling and foaming
-but do not let it burn!
Then turn up the heat to high,
Add all the chopped vegetable seasonings (except the parsley) and heat them quick and continually-in the melted butter for about ten minutes.
Now add shrimp, perch fillets, salt, seafood seasoning, paprika, wine, lemon juice, and immediately blend everything together into the mix so that shrimp/fish piece’s are thoroughly coated.
You stir it easily for at least three minutes. Cover the Dutch oven and cook on high heat-for about five minutes. The trout whisperer