Blackened Seafood Pan Roast

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

Instructions:

1. Preheat Oven to Low Broil.

2. Toss Seafood with Modern Masala's Mississippi Masala, and set aside.

3. Toss Red Bell Pepper, Onion, Garlic, Cherry Tomatoes & Celery with Olive Oil and Modern Masala's Himalayan Salt and Fancy Pepper.

4. Spread Veggies on Baking Tray and Roast until Tender, about 15 minutes.

5. Blend the Roasted Veggies with 2 oz butter, hot sauce, Worcestershire sauce, water, Modern Masala's Curry Powder until smooth.

6. Bring sauce to a boil over medium heat in a heavy bottom pot, stirring occasionally. Then, lower heat to low simmer.

7. Stir in Cashew Butter, Wine, Brandy, Clam juice and simmer for 15 minutes

8. In a hot Skillet, pan sear Seafood in remaining butter until cooked. *The key to Blackened Seafood is a hot skillet and butter.

9. Sear sausage in same skillet, then toss into sauce.

10. Add clams to sauce, stir and simmer for 5 minutes.

11. Taste Pan Roast (sauce) and adjust seasoning to taste.

Serve Blackened Seafood over Pan Roast with a side of Garlic Bread or Steamed Rice. Garnish with Parsley.

Enjoy!

Chef Punita