Ingredients
4 flounder fillets
2 links of chorizo
1 sweet onion
1 medium jalapeño
approx. 8 mushrooms
2 tbs of chopped garlic
1 lb of shrimp
1/4 lb butter
1 tbs sour cream
1/4 cup cream
1/2 tsp Emerils essence
3/4 cup Asiago cheese grated
Preparation
Peel and devein shrimp chop chorizo into 3/8 in dice chop onion and mushroom into small dice chop garlic and set aside In a pan saute shrimp in 2 tbs butter until opaque remove and set aside. Saute the vegetables & chorizo without the garlic until the vegetables are translucent add the garlic and sauté for 1 minute.Add 3 tbs butter and melt. Return the shrimp to the pan and add the sour cream and cream and gently stir, add the asiago cheese and stir. After incorporated place on a low simmer. In another pan melt remaining butter and add essence sauté fish over med heat until done, approx. 4 minutes per side. Place 1 fillet on a plate and cover with 1/4 of the shrimp mixture and serve.
