Wednesday, February 1, 2023

Crappie with Shrimp in a Lemon Scampi Sauce

Happy Groundhog Day - Our Son's Birthday

We really like scampi sauce, I was ready for some fish, and we had plenty of frozen crappie, so the recipe for Black Sea Bass with Shrimpin a Lemon Scampi Sauce from Chef Dennis on his “Ask Chef Dennis” blog seemed to be a perfect fit.  Since Bev is not a fan of baked fish, I gave ours a quick pan fry and kept it warm in the toaster oven while I made the sauce.  Other than that, I doubled the recipe to get the one below.  You can click on the above link for the original recipe and some pics of the Chef’s dish.

Crappie with Shrimp in a Lemon Scampi SauceAdapted from Ask Chef Dennis


8 crappie fillets

12 shrimp (16-20 count), peeled and deveined

2 tbsp. capers

2 clove garlic – finely chopped (1/4 tsp. powder)

2 tsp. fresh lemon juice more or less depending upon your likes

splash of white wine

4 oz. vegetable stock

2 tbsp. of butter rolled in flour

1 tsp. Italian parsley – finely chopped


1. Preheat toaster oven to 130F.

2. Salt & pepper fish and lightly dust with flour.

3. In a sauté pan add olive oil and a butter pat and brown fish on both sides then remove to a plate and keep warm in the oven.

4. Add more oil and the chopped garlic and when the garlic starts to cook add the shrimp.

5. Turn the shrimp over and add the capers.

6. When shrimp are almost fully cooked add a splash of white wine.

7. Add stock, lemon juice and butter rolled in flour.

8. As the sauce begins to thicken up, add chopped parsley, remove from heat and serve over plated crappie fillets.

I served it over a little rice to soak up the excess sauce and we sided with steamed broccoli.

The Verdict:

We all thought it was very good but for our taste, we prefer our usual sauce which has more capers and lemon for the amount of liquid.  So in the future, we can make our normal dish and add some shrimp, which we liked in the dish.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


01/31/23 meal date


  1. Larry, This meal would be hard to beat! We prefer our fish pan fried like Bev, but baked is good too. How can anyone surpass pan fried crappie and shrimp in a lemon caper butter sauce?! Take Care, Big Daddy Dave

  2. Great combination of ingredients & flavors! I'm with you--I love lots of lots of capers and lemon in the sauce. Yum.


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