RSWLiving - - CULINARY - SMOKIN’ OYS­TER BREW­ERY 340 Old San Car­los Blvd., Fort My­ers Beach. 239-463-3474, smoki­noys­

Serves 1

8-ounces grouper fil­let 2 16/20 Gulf shrimp, peeled and de­veined Mesquite dry rub 1 pound shrimp shells 1 cup onion, diced 1 cup cel­ery, diced 1 cup car­rot, diced 1 cup red bell pep­per 1 ta­ble­spoon minced gar­lic 1 cup sherry wine 2 quarts heavy cream 1 ta­ble­spoon smoked pa­prika

Shrimp sauce

Sauté shrimp with all veg­gies un­til soft. Deglaze pan with sherry, re­duce by half. Add heavy cream and pa­prika; bring to boil and re­duce to de­sired thick­ness. Add salt and pep­per t o taste. Strain sauce be­fore serv­ing.

Mesquite grouper

Rub grouper and shrimp with dry mesquite rub. Grill grouper for ap­prox­i­mately 4-5 min­utes on each side de­pend­ing on thick­ness. Grill shrimp for 2-3 min­utes un­til done. Plate and place sauce over grouper and shrimp.

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