Shrimp Topped Red Snapper Recipes

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SHRIMP-TOPPED RED SNAPPER

"We first experimented with this recipe using fresh crappie," writes Marsha Sullins of Longview, Texas. "We liked it so much, the next night I used it with bass. When my friend tried it on red snapper, I concluded it's just awesome with any fish."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8



Shrimp-Topped Red Snapper image

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.

Nutrition Facts : Calories 467 calories, Fat 26g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 403mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 52g protein.

2 red snapper fillets (about 7 ounces each)
1 tablespoon lemon juice
Dash pepper
1/2 cup sliced fresh mushrooms
3 to 4 garlic cloves, minced
1/4 cup butter
1/4 pound uncooked medium shrimp, peeled and deveined
2 tablespoons sliced green onion

PAN SEARED RED SNAPPER

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8



Pan Seared Red Snapper image

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

EASY RED SNAPPER WITH SHRIMP STUFFING

I wanted a change for a holiday meal, something elegant, but not too hard. This was it. Yum!! Serve it with a glass of white wine, some crab cakes and salad or cole slaw and you have a meal to remember. Enjoy!

Provided by CabinKat

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Easy Red Snapper With Shrimp Stuffing image

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!

Nutrition Facts : Calories 717, Fat 22.8, SaturatedFat 10.1, Cholesterol 258.3, Sodium 731.8, Carbohydrate 20.3, Fiber 1.4, Sugar 2.1, Protein 100.9

4 lbs red snapper, cleaned and boned
1/4 cup chopped celery
2 tablespoons chopped onions
4 tablespoons butter, separate in half
3 slices cooked bacon, crumbled
1 cup plain breadcrumbs
1 cup cooked baby shrimp
1 egg
salt and pepper

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.

Provided by RFalgout

Categories     Snapper Recipes

Time 1h10m

Yield 9

Number Of Ingredients 21



Baked Red Snapper with Shrimp and Mushrooms image

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.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g

cooking spray
4 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped bell pepper
1 teaspoon chopped garlic
¼ cup all-purpose flour
¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
2 cups half-and-half, or more as needed
3 tablespoons sherry
3 tablespoons fresh lemon juice
½ teaspoon dried basil
½ teaspoon ground thyme
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
¼ cup shredded mozzarella and Cheddar cheese blend
3 pounds red snapper fillets
1 ½ pounds medium-large shrimp, peeled and deveined
½ teaspoon seafood seasoning (such as Old Bay®)
1 (8 ounce) package sliced fresh mushrooms
¼ cup shredded Parmesan cheese

BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING

This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.

Provided by llk2day

Categories     Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Baked Red Snapper With Citrus - Tomato Topping image

Steps:

  • Preheat oven to 475 degrees.
  • Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
  • Place the fish in a 9-inch glass pie dish.
  • Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
  • Season topping to taste with salt and pepper, and fish herbs.
  • Spoon the topping over the Red Snapper.
  • Bake until Snapper is just opaque in center, about 15-20 minutes.
  • Can be cooked through if preferred.
  • Sprinkle almonds on top of each serving.

Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7

14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomato (Italian or Roma)
1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)

CORN-CRUSTED RED SNAPPER WITH ACHIOTE SHRIMP

Categories     Fish     Shellfish     Roast     Sauté     Dinner     Seafood     Snapper     Shrimp     Corn     Summer     Jalapeño     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Corn-Crusted Red Snapper with Achiote Shrimp image

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.

9 cups fresh corn kernels (cut from about 9 large ears)
5 tablespoons corn oil
1 teaspoon minced seeded green jalapeño chili
1 teaspoon minced seeded red jalapeño chili
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
8 3-ounce red snapper fillets
All purpose flour
4 large egg whites
1 teaspoon achiote paste*
1/2 pound uncooked medium shrimp, peeled, deveined

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