This started out as a basic recipe many years ago and slowly evolved until it became the best salmon cakes I've ever had. Please use the celery and red bell pepper as it is essential to the taste. If you don't have the wasabi powder you can just substitute cayenne pepper which tastes different but is still good but please don't use 1/2 tsp! LOL!
From Rick Bayless, this is shrimp cooked in a bath of garlic, which has itself been slowly cooked to make it sweet and elegant. The recipe calls for 2 chipotle chiles. Some people may want more--a lot of people will probably want less--chipotles are HOT--so, if you're not sure, go easy and taste before you add all the chiles. This garlic "bath" is also wonderful with fish, and other seafood. It serves 6 generously as a main course, or more as an appetizer.
Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !
I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes!
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.
This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.
I have to put this recipe somewhere before it gets thrown away!! It was in the paper as a "Quick Meal". I just love tilapia!! Feel free to add more garlic or ginger to this sauce....the more the merrier, right?
I have really been trying hard to lower the fat content of my foods for health reasons. In doing so I have been having fish a lot more often but I found myself missing the coating and texture of fried fish. I tried this as a test and the result isn't half bad if you realize that it's a compromise to keep your heart pumping. It won't work well with thin fillets as they cook too fast but with thicker fish (any kind, I used trout that I had in the freezer) this is a nice change from plain baked.
I can't say that I have made this dish yet. I have some tilapia in the freezer, so this will be made soon. I will add any changes then. Chicken can also be substituted; and tomatoes and spinach can be substituted for the mushrooms.
I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.