Shrimp Topped Red Snapper Recipes

Steps:

• Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.

Steps:

• This can be done both in the oven or on the grill. My BH and I prefer it on the grill.
• Preheat oven to 350º (if using oven).
• Rub fish inside and out with salt. Set aside.
• Sauté onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well.
• Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes.
• If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!

Steps:

• Preheat oven to 350°F. Spread 6 cups corn on 2 rimmed baking sheets. Roast until crisp and light brown, stirring occasionally, about 20 minutes. Cool.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes. Stir in cilantro. Keep warm.
• Sprinkle fish with salt and pepper. Dust with flour to coat. Beat egg whites in shallow bowl until foamy. Dip fish into whites. Press fish into roasted corn to coat on both sides. Heat 2 tablespoons oil in large skillet over medium-high heat. Add fish; sauté until opaque in center, about 2 minutes per side. Divide corn-chili mixture among 4 plates; top with fish.
• Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend. Add shrimp and toss to coat. Heat heavy medium skillet over medium-high heat. Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes. Season with salt and pepper. Spoon shrimp around fish.
• *A paste made from achiote seeds. Available at Latin American markets.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

Steps:

• Sauce: Melt butter, stir in flour off heat.
• Cook until lightly browned.
• Gradually stir in milk and fish stock.
• Cook until thickened.
• Cover and cook on low heat for 25 minutes, stirring occasionally.
• Add the egg yolks and cream, then stir in wine, salt and paprika to taste.
• Place each fillet of red snapper in center of a large square of aluminum foil.
• Heap 1/4 c.
• crab meat and 1/4 c.
• shrimp on top of each fillet.
• Cover each fillet with 1/8th of the sauce and seal.
• Place in 375F oven and heat through, about 30 minutes.