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Grouper and Shrimp with White Sauce, Recipe for Grouper and Shrimp with White Sauce

1,145 views · Published 23 February 2013 · 4:20 · Indexed 3 October 2026

Channel: Jan Charles · 2013 · Howto & Style

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, Grouper and Shrimp with White Sauce, Recipe for Grouper and Shrimp with White Sauce - Andy Cantello From Bayou Bay shares how to make his over the top grouper and shrimp with white sauce - this recipe is amazing! Check out how fabulous it is!

Chef Walter: Restaurant Week is next week. Had you heard that? If you hadn't, you hadn't been paying attention, because we've been talking about it here.

Jan: Once or twice.

Chef Walter: Today, we have another restaurant. That other restaurant is Bayou Bay.

Andy: Bayou Bay.

Chef Walter: Out on Chapman Highway. Andy Cantello and his wonderful family have been cooking for . . . what'd you say, 25 years? 

Andy: 21 years. 

Chef Walter: I had the pleasure of eating there most of those years.

Andy: Yes, you have.

Jan: I tell you know a thing or two.

Chef Walter: He knows about seafood, he knows about gumbo, he knows about jambalaya; you name it. You're in Restaurant Week.

Andy: Yes, I am. Next week, we're going to have a $25 meal and a $35 meal, they can choose either one. They will get an appetizer, an entrée, and a dessert.

Chef Walter: That is fabulous. $5 for every meal goes to Second Harvest.

Andy: That's right.

Chef Walter: Which is one of the great . . . I reminded folks, they're not just Knox County; they feed now in 18 counties, and that's no small achievement. OK. Tell me what you're doing. You're grilling on that great old cast iron grill, some grouper.

Andy: The grouper.

Chef Walter: And some shrimp.

Andy: Yep. Then we're going to season it with our char seasoning and get it cooked all the way through. Then we'll put our white sauce that we make from scratch over it.

Chef Walter: Andy, I have never had . . . growing up in a family where white sauce was used on lots of things all the time. I've never had white sauce put onto sea food.

Andy: That's pretty cool; I'm doing something you've never done before.

Chef Walter: Yeah. There's not many of those things left.

Jan: You mentioned he makes his white sauce the right way.

Chef Walter: He makes it exactly the right way, which means he makes it like my momma did. Everybody knows that's the right way. Of course, now you can get oysters over there, right?

Andy: Yes, sir.

Chef Walter: Did you ever give any thought to who might have eaten the first oyster?

Jan: I think it was a redneck, "Hey, man. Watch this." I think that's how it had to have happened.

Chef Walter: You know now who ate the most recent one.

Andy: There you go.

Chef Walter: Love them. That's good oysters too. They must be from Louisiana, right?

Andy: No. Actually, they're from Chesapeake Bay.

Chef Walter: I'd lie about it if I were you. Those are really good oysters.

Andy: Yep. I like them. I've been buying them from them for about the last 7 or 8 years, and they do a really good job with them.

Chef Walter: You've got all sorts of good stuff here that are part . . . and we don't have these separated into $25 and $35 meals, but now that's red beans and rice?

Andy: That's correct.

Chef Walter: That is...

Andy: Shrimp Creole.

Chef Walter: Creole. That's gumbo.

Andy: Seafood gumbo. Snow crab legs, oysters, grilled mahi-mahi. 

Jan: You've got key lime pie over here.

Andy: Key lime pie, [inaudible: 03:01] pie, and New Orleans-style bread pudding.

Chef Walter: The best bread pudding that I've had anyplace, including in New Orleans. You just go out Chapman Highway, down to Seymour.

Andy: Yeah. We're 5½ miles south of the Henley Street Bridge, or ½ mile north of the [inaudible: 03:18] overpass.

Chef Walter: It's just up there in a big curve on the right-hand side of the road. Folks, if you have not eaten with this man, you've made a terrible mistake.

Andy: That's right.

Chef Walter: Because it is good stuff.

Jan: I'm calling dibs on this one.

Andy: We call this our Deep Blue Gulf special.

Chef Walter: All right. This starts next Monday, run a week.

Andy: I think it actually starts Sunday; Sunday to Friday.

Chef Walter: Sunday, that's right. I get that wrong every time. I'll get it right sometime.

Jan: Stop that.

Andy: We closed on Sundays, though.

Chef Walter: In the meantime, if you want the recipe for these good things that And's making today, all you have to do is write Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919. Sending a self addressed stamped envelope, or you could just go to Local8Now.com.

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