Caught some 18 in rainbows the other day and took peoples advice...
• ½ cup all-purpose flour
• 1heeping tablespoon lemon pepper
• almost 1 tablespoons salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• ½ teaspoon onion powder
Like everyone else said, flawless recipe...I did add an extra Tbl. of Creole seasoning. Sauce was delicious! But....for an added treat, I used Gulf Shrimp. If you can get your hands on or have never tried Gulf Shrimp, you're in for a treat.
Any recipe that calls for diced tomatoes, I automatically substitute "fire roasted " and then added some cherry tomatoes from the garden (10 halved) and simmered them half way through, while the wine and shrimp juice were cooking down for good measure.The cream wine sauce was light and delicious next to the rich ravioli.
I used Fire Roasted Diced tomatoes to give this more flavor and for some heat I went with a Hot Chipolte salsa that compliments the beans very well. Chiuaua Cheese is great also. (I used the Mex Mix cheese once and it seemed bland)
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