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.
Directions:
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. Makes 4 scrumptious servings.
