Blackened Seafood Pan Roast
Blackened Seafood Pan Roast
Chef Punita
4-5
Cajun, Indian
Mississippi Masala, Curry Powder, Himalayan Salt&Pepper
This delicious, decedent Seafood Stew/Soup/Pan Roast Serves 4-5
Ingredients
- 1 Red Bell Pepper, roughly chopped
- 1/4 Onion, roughly chopped
- 6 Cloves Garlic
- 1 cup Cherry Tomatoes
- 2 Stalks Celery, roughly chopped
- 1 tbsp Olive Oil
- 1 tsp Modern Masala's Himalayan Salt and Fancy Pepper
- Favorite hot sauce to taste
- 1 tbsp Modern Masala's Curry Powder
- 1 tbsp Worcestershire sauce
- 1 cup water
- 1 8 oz Can Clams in juice
- 1/2 cup White wine or Cooking wine
- 2 tbsp Brandy
- 4 oz Butter, divided (Add more for a richer taste)
- 1/2 cup Cashew Butter or 1 pint Cream
- 1/2 lb Andouille Sausage
- 1 tbsp Modern Masala's Mississippi Masala
- 1 lb peeled and deveined medium Shrimp
- 2 Basa or Talapia, fillets
- 1/2 Crab Claws
- 1/2 cup Parsley, chopped, garnish
Directions
- Preheat Oven to Low Broil.
- Toss Seafood with Modern Masala's Mississippi Masala, and set aside.
- Toss Red Bell Pepper, Onion, Garlic, Cherry Tomatoes & Celery with Olive Oil and Modern Masala's Himalayan Salt and Fancy Pepper.
- Spread Veggies on Baking Tray and Roast until Tender, about 15 minutes.
- Blend the Roasted Veggies with 2 oz butter, hot sauce, Worcestershire sauce, water, Modern Masala's Curry Powder until smooth.
- Bring sauce to a boil over medium heat in a heavy bottom pot, stirring occasionally. Then, lower heat to low simmer.
- Stir in Cashew Butter, Wine, Brandy, Clam juice and simmer for 15 minutes
- In a hot Skillet, pan sear Seafood in remaining butter until cooked. *The key to Blackened Seafood is a hot skillet and butter.
- Sear sausage in same skillet, then toss into sauce.
- Add clams to sauce, stir and simmer for 5 minutes.
- Taste Pan Roast (sauce) and adjust seasoning to taste.