Chef Gino Sclafani, Corporate Chef for Piccadilly’s Restaurants.

Piccadilly’s Shrimp Etouffee & Piccadilly’s Parmesan Crusted Tilapia

Piccadilly’s Shrimp Etouffee

• 5.5 fl oz’s vegetable oil
• 1 cup flour
• 1 each medium yellow onion
• 1 each small green bell pepper
• 1 tsp granulated garlic
• 4 fl oz’s tomato puree
• 36 fl oz’s hot water
• ½ tbl ground black pepper
• 4 tsp salt
• ¼ tsp cayenne pepper
• 3 lb’s peeled shrimp
• 2 each green onions
• ¼ cup chopped parsley

Directions: Cut onion and bell pepper into ¼” cubes and set aside. Preheat vegetable oil in a heavy bottom pot. Whip in flour and cook until light brown, whipping constantly. Next add in onions and bell pepper and cook until vegetables start to wilt, then ad tomato puree. Mix well and cook for about 2 minutes. Add water and whip until smooth. Combine ground black pepper, salt and cayenne pepper and mix to incorporate. Once hot, add the shrimp and reduce heat to a low simmer. Cook for approximately 6 minutes or until the shrimp turn pink. Add chopped green onions and chopped parsley, pour Etouffee over hot rice.
Note: Feeds 8.

Piccadilly’s Parmesan Crusted Tilapia

• 6 each Tilapia Filets
• 1 cup flour
• 4 cups water
• 2 tsp salt
• 1 cup crushed crackers
• 1 cup Parmesan cheese
• 1 tsp salt
• ½ tsp white pepper

Directions: Place flour in a separate container and set aside. Add 2 tsp salt to water in a container and set aside. Combine crushed crackers, Parmesan cheese, salt and white pepper. Press tilapia filets in flour then dredge through salt water. Let the filets drain of excess water and place in crushed crackers; ensure that both sides are well coated. Place filets in 350 degree fryer and cook for about 3 minutes.
Note: Feeds 6.