Broiled Grouper with Creamy Crab and Shrimp Sauce

SUBMITTED BY: JILL ELAINE PHOTO BY: Newlywedws

"I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste

READ REVIEWS (18)

DIRECTIONS

Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

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REVIEWS

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Reviewed on Oct. 25, 2003 by CHRIS_PROMEN

This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.

13 users found this review helpful

Reviewed on May 4, 2007 by Newlywedws

This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it had no liquid -and therefore wasn't salty, I also used fresh shrimp, instead of a canned product I didn't use the parsley either...this was a great recipe, one that we will be having again soon! For those who couldn't figure out what to do w/ the cream...try reading step 2 in the directions...if you still can't figure out what to do w/ the cream...just face it you probably never will.

6 users found this review helpful

Reviewed on Oct. 5, 2003 by OffRoadGal

I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? After the ingrediants it's never mentioned again. I kind of assume that it goes in the "Creamy Crab and Shrimp Sauce" but I've been wrong before.

6 users found this review helpful

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