Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.
Thursday, August 27, 2009
Flounder - Shrimp Combo
Instead of rolling the fillets around the shrimp, I laid them out flat in the baking dish and painted a generous amount of lemon-butter on them after which I lightly sprinkled some black and red pepper, garlic salt and dried parsley flakes. Next, I topped the fillets with several large butterflied white gulf shrimp and painted more lemon-butter. Finally, I lightly coated the entire combo with a few shakes of Italian bread crumbs.
In mid-oven I baked the combo at 400 degrees for about 10 minutes. Without disturbing the dish, I switched the oven setting to broil and re-directed the heat from overhead onto the shrimp and continued to cook for another 8 - 10 minutes.
Included in the dish was half of a 5-herb biscuit which I baked earlier that morning. I topped it off with a swirl of tartar sauce. You will also see a slice of onion and a sprig of fresh mint from my garden just to make the pic I'm sending you look nicer.
It turned out awesome! Thanks for the help.
Have a great day.
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