This is a great update on a classic Cajun dish. Its quick to make at under 30 minutes, and is rich and decadent. This also happens to be a family favorite.
A few quick tips:
Make sure you dry the fish and shrimp well before you season it.
Be sure to brush the olive oil on the shrimp
When you devein the shrimp cut the line on the spine( this will give you more surface area for the seasoning to adhere to and maximize flavor)
If possible use fresh basil for the sauce
Don’t get the pan as hot as you do for blackened tuna.
I’m using an anodized pan for the shrimp because it cools faster than cast iron and I don’t want to overcook the shrimp.
What you’ll need:
Diced shallot
Minced garlic
Butter
Heavy cream
Freshly grated parmigiana
Chicken or shrimp base
Basil- cut into ribbons
Green onion- sliced for garnish
Rotini pasta – or pasta of your choice
Shrimp- deveined and cut down the spine
Mahi filet
Cajun seasoning
Blackened seasoning
Salt
Pepper
Lemon
Before doing anything prep your shallot and garlic, and dry your seafood
Brush the fish lightly with olive oil.
Season both sides with Cajun seasoning and blackened seasoning (I like kinders)
Toss the shrimp with Cajun seasoning and blackened seasoning, rub the seasoning in
Let the seafood sit on the side while making the sauce and pasta:
Start heating up the pasta water
Melt a stick of butter on a cast iron pan and cook down the shallot and garlic. When they are cooked down add in the heavy cream and let it slowly come to a simmer
Add pasta to water (cook until just before al dente)
When the sauce is simmering add in a teaspoon of base, the juice of 1 lemon, seasoning with salt, pepper and Cajun seasoning (add touch of the blackened seasoning). Work in the seasoning and base.
When it starts to thicken kill the heat and add in the parm cheese and pasta. Work all in until the you have a smooth consistency.
Set on the side while we cook the seafood:
Get a cast iron pan hot- not white hot like we do for tuna but extremely hot still.
Also take an anodized or non stick pan and get it hot as well.
Add butter to both
Put the dish in the cast iron, presentation side down first and cook the Mahi 4-6 minutes per side. Follow the cook line up the side and flip when the line gets almost tp the top.
Add the shrimp to the nonstick pan and let them cook about 2 minutes a side then turn off the heat.
To serve place a bed of the pasta on the plate and top with the shrimp, and put the Mahi on top.
Garnish with green onion and lemon slice
Enjoy!