Recipe: Mitchell's Fish Market Seafood Americana

It is so funny that you made this request. I was just thinking about this recipe last night and how I was going to try it. I actually have the copy of the recipe from Mitchell's which I got several years ago. The only problem is that is an industrial size recipe. The recipe for the Shrimp Gravy makes 1 gallon and you only use 1/2 cup for each dish! I have looked at it probably 20 times and have always said "You know, one of these days, I'm going to reduce this recipe to make 4 servings and finally make it. Well guess what I did this morning?!!! Got out my conversion chart and scaled it down. I'm going to try to make it for the first time tomorrow. I'm making shrimp stock today! So here it is and let me know how it turns out for you!

SEAFOOD AMERICANA FROM MITCHELL'S FISH MARKET

FOR THE SHRIMP GRAVY:
1/4 cup onion, diced 1/4-inch
2 cloves garlic, minced
1 small bay leaf
1 teaspoon olive oil
1 1/2 lemon peeled and sliced
1/2 cup Worcestershire sauce
1/4 cup white wine
2 cups shrimp stock
1 tablespoon McCormick Cajun Seasoning
2 cups heavy (whipping) cream
4 tablespoons butter
Cornstarch slurry, as needed

FOR THE DISH:
24 shrimp, tossed in McCormick's Cajun Seasoning
12 ounces scallops, cut in half horizontally
8 ounces Crimini mushrooms, sliced 1/4-inch
2 cloves garlic, minced
4 tablespoons olive oil
1 cup white wine
2 cups shrimp gravy
4 tablespoons garlic butter
4 ounces fresh spinach
2 lemons, juice
4 tablespoons garlic butter (plus additional for potatoes)
Salt and pepper
4 potatoes, baked
2 tablespoons minced parsley (for garnish)
1/2 cup diced fresh tomato (for garnish)

TO MAKE THE SHRIMP GRAVY:
Saute onions and garlic with bay leaf in 1 teaspoon olive oil until translucent.

Add lemon slices and deglaze with Worcestershire and white wine.
Add shrimp stock and Cajun seasoning. Bring to a boil. Reduce by 3/4 until you have 3/4 cup of liquid remaining.

Strain through chinose and return to heat. Reduce strained sauce to 1/4 cup.

Add heavy cream and butter to reduced base and bring to a boil. Thicken with a cornstarch slurry (just so the sauce coats the back of a spoon)

TO PREPARE THE DISH:
Saute shrimp, scallops, mushrooms and garlic in 4 tablespoons olive oil until shrimp and scallops are cooked on one side

Turn shrimp and scallops and deglaze with white wine, then add shrimp gravy. Reduce by 1/3rd and remove from heat.

Add spinach, lemon juice, garlic butter and season to taste. Toss lightly.

Brush potatoes with garlic butter and melt under broiler.

Place potatoes in the center of a large platter. Smother potatoes with the seafood mixture. Garnish with chopped parsley and diced tomato. Serve immediately.

Makes 4 servings