Karl Seckinger

Karl "Trout Whisperer" Seckinger is an outdoor enthusiast and resides in northeastern Minnesota.

Boiled Pesce butter

Posted by: Karl Seckinger Updated: 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
  • 0
  • Comments

Be the first to comment

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT