Blackened Opelousas Topping for Fish
Elevate your seafood dishes with this rich and flavorful Blackened Opelousas Topping for Fish! Bursting with Southern charm, this decadent recipe combines succulent shrimp, sweet lump crab meat, and creamy Cajun-spiced sauce, making it the ultimate companion for blackened redfish, tilapia, or grilled grouper. Delicately seasoned with garlic, paprika, and a touch of lemon juice, the sauce strikes the perfect balance of zest and warmth while green onions provide a fresh, vibrant finish. Ready in just 30 minutes, this luxurious topping transforms simple fish fillets into an impressive, restaurant-quality dish ideal for weeknight dinners or special occasions. For the perfect finishing touch, sprinkle with freshly chopped parsley. Keywords: Blackened Opelousas topping, Cajun seafood recipe, shrimp and crab sauce for fish, Southern-style fish topping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 pieces large shrimp, peeled and deveined
- 4 ounces lump crab meat
- 2 cloves garlic, minced
- 2 sticks green onions, thinly sliced
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 0.25 cup chicken or seafood stock
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Melt 2 tablespoons of unsalted butter along with the olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and sprinkle lightly with Cajun seasoning. Cook for about 2 minutes per side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for 1-2 minutes, being careful not to let it burn.
Stir in the chicken or seafood stock, scraping the bottom of the skillet to deglaze. Let it simmer for 1-2 minutes.
Lower the heat and pour in the heavy cream. Stir well to combine.
Add the Cajun seasoning, paprika, salt, and black pepper. Simmer the sauce for about 3-4 minutes, or until it thickens slightly.
Gently fold in the lump crab meat, cooked shrimp, green onions, and lemon juice. Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
Taste the sauce and adjust seasoning, if necessary.
Spoon the Blackened Opelousas topping over cooked fish fillets. Suitable fish choices include blackened redfish, tilapia, or grilled grouper.
Optional: Garnish with chopped parsley before serving. Serve immediately.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
