To make blackened seasoning, combine paprika, cajun seasoning, sugar, cayenne, and black pepper in a small bowl. Completely coat the fillets generously with the spice mixture. Set aside for 10 minutes to allow the rub to penetrate.
To blacken, heat the vegetable oil and tablespoon of butter in a large cast-iron skillet over high heat until almost smoking. Lay 2 fillets in the skillet and cook until deep golden brown and starting to darken, 3 to 5 minutes each side depending on the thickness of the fish. Repeat with remaining fillets. Fillets can also be cooked on the grill.
Remove to a clean baking sheet and place in the oven to keep warm and make shrimp sauce.
Ingredients for Shrimp Cream Sauce
2 tablespoons unsalted butter
6 to 8 ounces peeled medium shrimp, coarsely chopped, or small shrimp left whole
3 green onions, thinly sliced
1/2 tablespoon chopped garlic
2 tablespoons all-purpose flour
1 to 1 1/2 teaspoons Creole seasoning, or to taste
1 tsp. paprika
Freshly ground black pepper, to taste
1 1/4 cups half-and-half, or whole milk
3 to 4 drops hot sauce
Directions for Shrimp Cream Sauce
Melt the butter in a heavy saucepan over medium-low heat.
Add the shrimp*, garlic and sliced green onions; sauté for about 1 minute, stirring constantly.
Stir the flour and 1 teaspoon of Creole seasoning into the shrimp mixture and continue to cook, stirring, for 1 minute.
Gradually add the half-and-half or milk to the shrimp mixture. Reduce the heat to low and continue to cook until thickened.
Remove the sauce from the heat and stir in the Tabasco sauce. Taste and add the salt and extra Creole seasoning, as needed. Garnish with parsley, small-diced red pepper, or additional green onion. Serve on top of fish.
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