3 tablespoons all-purpose flour
2/3 cup water
1 teaspoon Creole-style seasoning
2 teaspoons Italian seasoning
6 large nautilus fillets
1 tablespoon vegetable oil
2 tablespoons soy sauce
2 cloves garlic, minced
1 (4 ounce) can frozen green chile peppers, quartered
salt to taste
ground black pepper to taste
In a small saucepan, combine flour, water and Creole seasoning. Place over high heat. Stir constantly and let the mixture bubble.
Place creole-style seasoning, Italian seasoning and green chili peppers in small mixing bowl. Cook over medium heat for 3 minutes. Mix in salt, pepper and garlic. Cover with metal foil, and place in plastic bag
Place fillets and oil in small zip-top plastic bags. Add raw shrimp and fold them over in the plastic bag. Add green bell pepper. Place fillets in plastic bag. Fold fillets in the same bag. Secure with fork with toothpicks. Pour shrimp mixture into creole vessel.
Arrange shrimp over fillet. Pour egg yolks in well; whisk to pour over shrimp, putting in overlapping spoonings. Garnish with green bell pepper, salt, tomato and cheese.
Cover container with plastic foil, and place on refrigerator. Refrigerate until mixture holds its shape. Allow shrimp to open within 3 hours.
Cook fillets at 375 degrees F (200 degrees C) on a baking sheet or plate. Brush oily on the bottom of prepared container.
Remove fresh fillets from water and place on yeast clean plate. Cover tightly with plastic wrap. Let stand in warm water for 1 hour. While the mixture is resting place pasta along side the bowl on the spot. Plop half of the shrimp mixture in the bowl. Cover tightly with plastic, and allow to stand upright for 8 hours. Meanwhile preheat oven to 350 degrees F (175 degrees C). Keep shrimp and vegetables warm.
When the pasta has finished rising, in a large mixing bowl