Wednesday, June 4, 2008

Orange Roughy & Shrimp

Lightly bread the fish in cornmeal and season. I used cajun seasoning and salt. Saute 2 - 3 minutes per side until golden brown.

Season the shrimp with olive oil, garlic, and pepper flakes. Cook in olive oil and butter a couple of minutes per side and on their back. Smaller shrimp would take less time.
(Have you noticed that vertebrates have a nerve column on their backs and digestive track on their fronts, while arthropods have it reversed?)

I made the rice as a simple pilaf with shrimp stock. After it was done, I quickly tossed it in the pan where the shrimp cooked.

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