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Ingredients

• 1/2 pound unpeeled, large fresh shrimp
• 1 cup Beurre Blanc
• 1/3 cup tomato puree
• 1 teaspoon sugar
• 1 teaspoon garlic salt
• 2 shallots, minced
• 1 small jalapeno pepper, seeded and minced
• 1/4 cup olive oil, divided
• 2 plum tomatoes, peeled, seeded, and diced
• 1/2 pound fresh jumbo lump crabmeat
• 4 (6- to 8-ounce) redfish or red snapper fillets, skinned
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 asparagus spears, cooked
• 8 small carrots, sliced and cooked
• 2 zucchini, sliced and cooked
• 2 large plum tomatoes, seeded and chopped
• 1/2 cup grated fontina cheese
• Garnish: fresh chopped cilantro

Description

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