Prep 5 mins
Cook 20 mins
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
- 500 g salmon fillets
- creole seasoning, Tony Chachere's
- 1⁄4 cup white wine
- 250 g small shrimp, peeled
- 2 tablespoons butter
- 1 bay leaf
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1 teaspoon peppercorn, crushed
- 1 teaspoon garlic
- 2 tablespoons plain flour
- 1 cup chicken broth
- 2 tablespoons lemon juice
- Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
- While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.
Great shrimp sauce, my husband loved it! The only difference is I pan seared my salmon instead of baking.
Really nice recipe with a gourmet presentation. I put a chicken boulion cube in a cup of wine and 1/4 cup,heavy cream in the Shrimp sauce it was awesome. Served with stir fried cabbage and a mango,pineapple, cucumber,red onion, cilantro salad. I grow my own herbs and recipe instructions did not say what to do with the Rosemary so I put some in he sauce and then quick roasted some springs to decode the entree
I cant believe I made something sooo good and it was super easy. Hands down 5 star recipe. Resturaunt quality