Reviewed: Mar. 4, 2010

This is a great recipie. The fish needs more seasonings for a better taste.

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Reviewed: Dec. 22, 2009

I was going to make this dinner for Christmas Eve dinner. I went to whole foods and bought very expensive grouper, fresh shrimp and phillips crab meat. I made the recipe exactly right. I put it over rice like someone suggested. The recipe tasted somewhat bland. I also do not suggest putting it over rice.

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Michelle

Reviewed: Oct. 12, 2009

A definite MUST COOK for those who want to impress family and guests. I substituted Zatarain's Creole Seasoning (a little over a tsp) & didn't add any salt to the sauce besides what is in the Creole Seasoning. Also omitted lemon juice & opted to let my family squirt lemon on top if they preferred. Used uncooked shrimp instead of canned. My family LOVED it.

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Reviewer:

HAUNLK

Cooking Level: Expert

Home Town: Loudon, Tennessee, USA

Living In: Birmingham, Alabama, USA

Reviewed: Sep. 7, 2009

This was great! I'm glad I decide to try something new.

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Reviewer:

amat

Reviewed: Aug. 4, 2009

Awesome!! This recipe is great b/c it can be made with ingredients on hand. Don't worry if you don't have exactly what you need, just improvise a little.

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haley1997

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 18, 2009

The first time I made this, the guys loved it, but it was off for me. The second time I made it I added onions and diced garlic to the butter before adding the cream. It tasted better but a little off, so I added just a little bit of sugar to taste. We are from the deep south, so I added extra creole seasoning as well. I added the crab and shrimp after the heat was off to keep it from cooking to nothing. Delish.

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msdaisysunshine

Reviewed: Apr. 4, 2009

Excellent dinner especially when using fresh grouper. Prepare fish with a small amount of olive oil & garlic/herb seasoning and let sit in refrigerator for an hour or so before broiling. A keeper recipe.

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Gigi

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Reviewed: Jan. 29, 2009

YUM. Oh, don't use flounder though. It turned out WAY to soft for this recipe, but had a great flavor. I thought the flavor was a little on the weak side, so I tripled the cajun seasoning to my liking, and just went ahead and poured the whole 8 oz. container of heavy cream in because it was a little thick for my liking (I wanted the sauce to cover the rice also.) Before I poured on the crab/shrimp mixture, I sprinkled goat cheese over the fish & rice. FANTASTIC. Definately add the cheese for a more dimensional flavor. (If you like goat cheese to begin with of course :)

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Red Puckett

Reviewed: Jan. 1, 2009

This was a very tasty sauce and very easy to make. I seasoned and sauteed bay scallops in a little bit of olive oil and used them in the sauce instead of the crab and shrimp, and it was delish!

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QWEENBEE

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Franklin, Wisconsin, USA

Reviewed: Jan. 1, 2009

excellent recipe. I paired this with some wild rice and "pan-fried asparagus" for hubby's b-day dinner. He thought it tasted like a high end restaurant meal. My son thought it was the best grouper he'd ever had. And we eat grouper alot.

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