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Louisiana Catfish with Shrimp Sauce

Louisiana Catfish with Shrimp Sauce

Preparation Time:
Cook time:
Yield: 4 servings


4 Catfish Fillets
1/4 cup melted Butter
1/4 cup Cajun Seasoning

Shrimp Sauce:

6 oz small Shrimp, cooked
1 cup heavy Whipping Cream
2 Tbsp Shallots, 1/8" diced
1 Tbsp Vegetable Oil
1/2 cup White Wine
2 Tbsp Cajun Seasoning
2 Tbsp fresh Parsley, chopped
1/4 cup Sour Cream

For Shrimp Sauce:

Saute shallots in vegetable oil until translucent. Add white wine and simmer until reduced by two thirds. Add heavy cream and simmer until reduced by one third. Add seasoning, parsley and sour cream and simmer 1 minute. Stir in shrimp and keep hot until serving.


Preheat a cast iron skillet (the hotter, the better). Brush catfish fillets with melted butter. Sprinkle 1 tablespoon of seasoning evenly on each side of fish. Cook over high heat until a dark brown (almost black) crust is formed. (Warning: blackening may create large amounts of smoke). Turn over and cook other side of fillet. Place catfish fillets on serving plates and top with shrimp sauce.

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