Quote:
Originally posted by agonycat
Looks yummy!
How do you make your seafood sauce? Looks fantastic!
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Thanks for the kind words. Wasn't it just a glorius day here in Texas yesterday? Enjoy the moderate weather while we can huh?
The sauce is a combination of butter, mayo, cream cheese, heavy cream, parsley and spicy seasoning. The shrimp (5 jumbo) and scallops (5) were cut into small pieces, sauteed in butter (1/2 stick), mayo (two tablespoons), and cream cheese (1/4 cup) then the heavy cream (1 cup) was stirred in. The seasoning I used? Small pieces of parsley, chipotle (choke chili), red chili powder, cayenne, salt and pepper. The sauce was simmered on low until it was reduced to the desired consistancy. I like it thick.
The blackening of the Tuna is really alot of fun although due to the smoke, it's almost a must to do it outside unless you have good vent-a-hood in your kitchen.
Melt two sticks of unsalted butter. Pour the butter on the Tuna and set in the freezer to cause the butter to 'cake'. Do this twice covering both sides of the Tune well. Liberally (heavily) season the Tuna after the butter is firm and thick with cajun spices and return to freezer. (I use Paul Prudhome's cajun dry rub) Heat a dry cast iron skillet for at least 10 to 15 minutes on high. The hotter the skillet, the better. Put the Tuna in the skillet. It will smoke like a train! That Tuna was almost 2 inches thick. I allowed it 5 minutes on one side and then turned it allowing 3 minutes on the other side. It will form a black crust on both sides.
Pour the seafood sauce on the Tuna and viola!
Other fish that we've done this way includes; redfish, catfish and snapper. I'm sure there are other types of fish it works well with but those are the kinds that we have used. Also, other kinds of seafood can be used in the sauce. (lobster, crab meat, crawfish, etc..)
Hope this helps. I'm a 'by the seat of the pants cook' so exact portions of ingredients are rarely measured. Sorry.
Buenos Dias.
Paul