Instructions: To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent. Add white wine and simmer until reduced by two thirds. Add heavy cream and simmer until reduced by one third. Add seasoning, parsley and sour cream and simmer 1 minute. Stir in Bay Shrimp and keep hot until serving.

To make Louisiana Lacys Catfish: Preheat a cast-iron skillet (the hotter, the better). Dip or brush catfish fillets with melted butter. Sprinkle 1 tablespoon of seasoning evenly on each side of fish. Cook over high heat until a dark brown (almost black) crust is formed. Turn over and cook other side.

Place fish on plate and top with Bay Shrimp Sauce.

This recipe yields 4 servings.

WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!

Suggested Wine: Beverage suggestions: Light lager beer, Sauvignon Blanc.

NOTES : Chefs Tip - Have fun with this dish! Its fun, its hot and its authentic, but dont burn it.

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