Blackened Fish with Shrimp Creole over Zucchini Noodles

OK, time to get into something just a tad more advanced! Instead of using just one pot, we are going to work our way to two. Timing is everything with this dish, so let’s turn the heat up and get it started. This dish has to be one of the better meals I have made for myself, plus it’s a sure way to catch the ladies! If there is one thing that hold true when it comes to dinner dates and chicks, it’s that chicks love seafood and noodles!

This recipe is a master mix of several recipes in which i adapted to make my own. You can make it as spicy as you like or mild if you want to ensure your date doesn’t run off on you to a not so pleasant place.

I use the GEFU Spirelli Spiral Slicer to make my zucchini noodles. I use them in most things that i cook as they are a healthier choice. They are very simple to cook once sliced and take on whatever seasoning/sauce you put on them. If Zucchini isn’t your thing, you can use rice which is what is usually used in shrimp creole.

For those who are allergic to shellfish but still want the creole sauce you can make the sauce without adding the shrimp and pour it over the fish filets.

Shrimp Creole

  • 1 lb 41-50 ct shrimp (peeled and deveined)
  • 4 tbsp butter
  • 1/2 chopped onion
  • 1/2 chopped green bell pepper
  • 1/2 chopped red bell pepper
  • 1 tbsp parsley (can be dried or freshly chopped)
  • 2 minced garlic cloves
  • 1 can (28 oz) diced tomatoes
  • 1/2 tsp smoked paprika
  • 1 cup chicken broth
  • Cajun/Creole seasoning to taste

Zucchini

  • 1 large zucchini
  • 2 tbsp olive oil

Blackened Fish Filets

DSC01546

First things first…. I always chop all my ingredients before I start cooking.  This is important as you want to be sure to be as efficient with your time as possible.   You don’t wanna have to chop ingredients to add to a pan where other ingredients are already cooking.  Ensure that shrimp have been peeled and deveined.  Chop onions, green & red bell peppers, parsley (if you decide to use fresh), and garlic.  Zucchini noodles should be sliced at this time as well.  If you don’t want to invest in a noodle slicer you can slice them thin and they will cook just the same as if they were sliced by a slicer.

In a large sauce pan melt down butter over medium heat.  Add minced garlic to pan and cook until browned, roughly 2 to 3 minutes.  Add chopped bell pepper, onions, and cook down until they are soft and translucent, roughly 5-7 minutes.

Now add diced tomatoes from can, paprika, chicken brother, and Cajun/Creole seasoning.  I put enough seasoning to cover the top of the entire pan with a thin layer, but I recommend starting off light and adding seasoning to your taste.  Bring to a boil and then reduce heat.  Simmer uncovered until sauce has thickened and vegetables have softened, roughly 30 minutes.  Stir occasionally throughout this time.

While the shrimp creole is cooking it will be time to cook the blackened fish filets.  This will be done in a separate pan.  The filets will only take 2 to 3 minutes on each side depending on how thick they are.  Fillets are done cooking when they are flaky and opaque all the way through.  Due to their short cooking time wait until sauce is nearly done to cook filets.  (Complete cooking directions can be found at the link in the ingredients list.)

Ok, it’s the 2 minute warning and your date is almost at your place. Time to finish the creole sauce! Add shrimp to the pan and stir them into the sauce.  Shrimp will only take roughly 4-5 minute to cook.Shrimp are done when they are pink and have firmed up.

Zucchini noodles will only take about 3 minutes to cook.  I cook mine in the pan that I made the fish filets in, give them a little spice due to the remaining blackening seasoning in the pan.  Add the olive oil to the pan and toss zucchini noodles so that they cook evenly.  Remove from pan so that they do not continue to cook due to residual heat in the pan and become mushy.

Now, it’s time to win this game.  For a winning presentation lay fish filet over zucchini and top it off with the sauce.  Enjoy!

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

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