1/3 cup butter
4 cloves garlic, sliced into blanks
1 tablespoon soy sauce
1 tablespoon white sugar
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1 pinch ground nutmeg
1 pinch ground black pepper
1 pinch ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, butter or margarine, melt butter. Saute garlic and soy sauce in the heat of a large skillet, stirring frequently, until garlic is melted. Stir in ginger, jalapeno peppers, taco seasoning, garlic powder, grated Parmesan cheese, basil, red salt, croutons, shrimp, basil, and drained tomato. Mix all together, cover, and simmer over medium heat for 5 to 7 minutes, stirring occasionally. Remove from heat, and pour sauce over marinated cutlets.
Stir cream cheese and butter into tomato sauce. Discard remaining marinade; sprinkle beets over sliced cutlets. Top with shrimp and tomatoes.
Season fish with salt, pepper, salt, pepper and cayenne pepper. Cut into 1 inch slices; dip into marinade. Place on fish.