Serves 4
35 min
Creole Seafood Mixed Grill
Recipe GLPR051ac87bf67545
A vibrant Creole-inspired seafood main course featuring grilled sheepshead fillet, succulent shrimp, and premium lump crabmeat, served alongside a rich corn and tomato medley. Hickory-seasoned and finished with fresh thyme, basil oil, and a hint of champagne for an elegant yet rustic presentation.
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Ingredients
1 lb sheepshead fillets
1 lb shrimp, peeled and deveined
½ lb jumbo lump crabmeat
1 tbsp hickory sea salt
1 tbsp vegetable oil
2 tbsp bacon fat
1 oz celery, finely diced
2 c corn kernels (fresh or frozen)
1 c whole milk
1 c tomato, small-diced
2 tsp fresh thyme
4 oz champagne or dry white wine
1 oz basil oil
½ c mixed fresh herbs or herb sprouts (optional)
Directions
Pat the sheepshead fillets and shrimp dry with paper towels. Season both generously with hickory sea salt on both sides and set aside.
Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly brush the grill grates with vegetable oil to prevent sticking.
Place the sheepshead fillets skin-side down on the grill. Cook for 4-5 minutes until the flesh turns opaque and reaches an internal temperature of 145°F, then carefully flip and cook another 2-3 minutes until fully cooked through. Transfer to a plate.
Grill the shrimp for 2-3 minutes per side until they turn pink and opaque with an internal temperature of 145°F. Remove to a separate plate.
In a large skillet over medium heat, melt the bacon fat. Add the diced celery and sauté for 2 minutes until softened.
Add the corn kernels to the skillet and cook for 3 minutes, stirring occasionally, until heated through and starting to caramelize slightly.
Pour in the champagne or white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1 minute to reduce slightly.
Stir in the milk and diced tomato, then gently fold in the jumbo lump crabmeat, being careful not to break it apart. Heat through for 2 minutes over low heat.
Remove from heat and sprinkle fresh thyme over the corn and seafood mixture. Stir gently to combine.
Divide the corn and crab mixture among four serving plates. Top each with grilled sheepshead and shrimp. Drizzle with basil oil and garnish with mixed fresh herbs or herb sprouts if desired. Serve immediately.
