Snapper with Shrimp Creole Sauce
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
Ingredients
- For the Shrimp Creole Sauce
- 1 tablespoon grapeseed or other neutral oil
- 1 cup chopped onion
- ½ cup diced or thinly sliced celery with some leaves if possible
- ½ cup diced green peppers green peppers are key to the Creole Trinity
- 2 teaspoons chopped garlic about 4 cloves
- ¾ cup diced tomato fresh or canned
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried
- 3 dashes Worcestershire sauce this is a technical term dash, so just dash, not pour
- 1 - 2 dashes of cayenne pepper to your spice level
- 1 cup low-sodium or homemade chicken stock or as needed
- ½ pound cooked "salad" shrimp or small shrimp or cut up larger shrimps, deveined and shells removed
- Salt and pepper to taste
- For the Fish
- 4 red snapper rockfish filets, or other thin white fish, remove any bones
- 1 - 2 tablespoons Slap ya Mama seasoning*
- ½ cup each flour and cornmeal mixed together in a shallow bowl
- 2 tablespoons grapeseed or other neutral oil for frying
- Freshly chopped parsley for serving, if desired
Instructions
- 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.
Notes
*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.
Nutrition
Serving: 1 servingSodium: 833mgFiber: 3gCholesterol: 191mgCalories: 452kcalPolyunsaturated Fat: 9gSaturated Fat: 2gFat: 13gProtein: 62gCarbohydrates: 21g
Tried this recipe?Let us know how it was!