Spicy Citrus Catfish with Shrimp Mozambique

Posted on April 08, 2014 by Anne Milneck | 0 comments

 

Get ready for a flavor explosion! Catfish make the perfect backdrop for the Shrimp Mozambique with its rich spicy, tangy sauce. The Mozambique could easily be an entree on its own or serve as an appetizer. Serve this in a cast iron skillet with a loaf of crusty bread for a great starter at a dinner party.  

Ingredients for the Spicy Citrus Catfish:
6 Catfish Filets
1 oz Bayou Seafood Blend
Garlic Extra Virgin Olive Oil
Butter
½ Lemon

Directions for the Spicy Citrus Catfish:
Heat a saute pan over medium-high heat. Heat 1 Tablespoon butter and 1 Tablespoon Garlic Extra Virgin Olive Oil. Dust the catfish with an even coating of Bayou Seafood Blend (1-2 tsp per filet…more if you like it spicy!). Working two filets at a time, place the catfish in the butter/oil mixture and sear until golden brown. Turn and lower heat. Allow to cook through. Move the catfish to a plate and continue working in batches wiping out the pan as necessary if any burned bits accumulate. If these bits are only brown, leave them in the pan…that’s the good stuff! Set the catfish to the side and keep warm.

Ingredients for the Shrimp Mozambique:
2 Tbl Garlic Extra Virgin Olive Oil
Salt & Pepper
2 lb large shrimp, peeled, deveined, tails left in tact
2 Tbl unsalted butter
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 tsp ground Annatto seed
1 tsp ground Coriander
1 tsp ground Cumin
8 oz beer, Lager recommended
1 tsp hot sauce (or more to taste)
Chopped parsley and lemon wedges for garnish

Directions for the Shrimp Mozambique:
Heat the Garlic Extra Virgin Olive Oil over medium-high heat. Season the Shrimp with Salt and Pepper. Working in batches, saute the shrimp just until pink, about 2 mins. Move to a plate and hold.

Heat butter in skillet. Add onions and garlic. Cook over medium heat until soft, about 6 mins. Stir in Annatto, Coriander, and Cumin. Cook until fragrant, about 1min. 

Add beer and bring to a boil. Cook, until reduced by half, 8-10 mins. Stir in hot sauce and cook until the sauce is slightly thick, about 4 mins. 

Add reserved shrimp and cook until warmed through, about 2-3 mins more. Garnish with parsley and serve with lemon wedges.


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