Snapper with Shrimp Creole Sauce starts with a Creole trinity of onions, celery, and green pepper, then adds some spice and salad shrimp. Pour it over a crispy fillet of fish and you have a wonderful low-fat delicious dish, easy enough for every day, good enough for company
½cupdiced or thinly sliced celerywith some leaves if possible
½cupdiced green peppersgreen peppers are key to the Creole Trinity
2teaspoonschopped garlicabout 4 cloves
¾cupdiced tomatofresh or canned
1teaspoonchopped fresh thymeor ½ teaspoon dried
1teaspoonchopped fresh oreganoor ½ teaspoon dried
3dashes Worcestershire saucethis is a technical term dash, so just dash, not pour
1 - 2dashes of cayenne pepperto your spice level
1cuplow-sodium or homemade chicken stockor as needed
½poundcooked "salad" shrimpor small shrimp or cut up larger shrimps, deveined and shells removed
Salt and pepperto taste
For the Fish
4red snapperrockfish filets, or other thin white fish, remove any bones
1 - 2tablespoonsSlap ya Mama seasoning*
½cupeach flour and cornmealmixed together in a shallow bowl
2tablespoonsgrapeseed or other neutral oilfor frying
Freshly chopped parsleyfor serving, if desired
Prepare the Creole Sauce: In a medium skillet, heat the oil over medium heat; add the onion, celery, and peppers; cook, stirring until they have just wilted and given up some of their juice, then add the garlic, cook for 1 minute; add the tomatoes and cook until soft. Stir in the thyme, oregano, and cook for 2 - 3 minutes, then add the Worcestershire sauce, cayenne,, and chicken stock. Stir well and cook for about 5 minutes, adding more stock if the sauce seems to dry. Stir in the shrimp and cook until the shrimp are hot and well coated in sauce. Set-aside.
Prepare the Fish: Season the fish with the Slap ya Mama seasoning mix on both sides, then dredge in the flour/cornmeal mixture until lightly coated (I used a little cooking spray on the filet to help the coating stick).
Heat the oil in a large skillet; when hot, add the filets in a single layer, cook until browned on one side, about 3 - 4 minutes, then turn and brown the other side also 3 - 4 minutes.
Remove the fish from the pan and plate; top with the shrimp Creole sauce. Sprinkle with fresh parsley, if desired.
*Slap ya Mama is a Cajun Seasoning that is easily found in most markets. If you don't have any or don't wish to purchase it, it's a combination of salt, red pepper (cayenne), black pepper, and garlic powder.You could use all flour or all cornmeal. Or even fine bread crumbs.