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
Runner Up
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