Restaurants›Sam’s Southern Eatery Baton Rouge›3 Fish & 3 Shrimp Recipe

3 Fish & 3 Shrimp Recipe

Inspired by Sam’s Southern Eatery Baton Rouge
Time30m
Serves1

Make 3 Fish & 3 Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish

Shrimp

To Serve (optional)

Method

Fish

1

Prepare and season fillets

Pat the 3 fish fillets dry with paper towels. Place them on a plate and drizzle with 2 tbs olive oil. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika evenly over both sides. Zest half the lemon over the fillets, then cut the lemon in half for later use.

2

Cook the fish (pan-sear)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tbs olive oil if the pan looks dry. Gently place fillets in the pan skin-side down if applicable, leaving space between pieces. Cook without moving for 3-4 minutes until the underside is golden and releases easily. Carefully flip and cook 2-4 minutes more, depending on thickness, until internal temperature reaches 125-135°F (52-57°C) for flaky, moist fish. Squeeze 1/4 lemon over the fillets during the last 30 seconds of cooking. Transfer fish to a warm plate and tent loosely with foil to rest 3-4 minutes.

3

Finish and keep warm

Taste one small piece for seasoning and adjust with a pinch of salt if needed. Keep fillets warm while you cook the shrimp or serve immediately alongside shrimp and sides.

Shrimp

4

Prep shrimp

If shrimp are frozen, thaw under cold running water and pat dry. Season the 6 shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.

5

Sauté shrimp

In a medium skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When the butter foams, add the 2 minced garlic cloves and 1/4 tsp red pepper flakes and cook, stirring, for 20-30 seconds until fragrant (do not burn). Add the shrimp in a single layer and cook 1.5-2 minutes per side, until shrimp are pink and opaque and register 120-135°F (49-57°C).

6

Finish shrimp

Squeeze the remaining 1/4 lemon over the shrimp and sprinkle 1 tbs chopped parsley. Toss briefly to coat in the garlic-butter pan sauce. Remove from heat.

To Serve (optional)

7

Divide the cooked rice or crusty bread between plates. Place the 3 fish fillets and 3 shrimp per portion (adjust if serving multiple) on top. Spoon any pan juices from the shrimp over the fish. Garnish with lemon wedges and extra parsley. Serve immediately.