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This is the recipe I use for my seafood stuffing. It comes from a cookbook that my mom gave me for Christmas years ago called Cotton Country. I used this as a guideline when making tuna and salmon patties but instead of Worcestershire, I will put in Tiger Sauce instead.
Stuffed Gulf Coast Red Snapper
1 medium onion, finely minced
8 tablespoons butter
2 ribs celery, finely diced
1/4 green pepper, finely chopped
1 lb shrimp (Use either small or you can chop up)
1 small can mushrooms
1/2 lb crabmeat
Pinch of thyme leaves
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup heavy whipping cream
Bread crumbs
Salt and pepper to taste
3-1/2 oz white cooking wine
4 fresh snapper fillets
2 tablespoons cooking oil
Juice of 1/2 lemon
Sauté onions, celery and green pepper until tender. Add shrimp and mushrooms with their liquid, sautéing until shrimp are pink. Add crabmeat, thyme, bay leaf, Worcestershire sauce, cream and enough bread crumbs to hold the whole thing together or to stretch the dressing to desired proportions. Salt and pepper to taste. Add white wine and dash of cayenne. Lay 2 red snapper fillet in pan. Place generous scoops of dressing over each and place the other fillets of top. Place 2 tablespoons butter on each along with the lemon juice. Sprinkle the fish with Tony’s seasonings and bake at 350° until tender and flakey.
Stuffed Gulf Coast Red Snapper
1 medium onion, finely minced
8 tablespoons butter
2 ribs celery, finely diced
1/4 green pepper, finely chopped
1 lb shrimp (Use either small or you can chop up)
1 small can mushrooms
1/2 lb crabmeat
Pinch of thyme leaves
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup heavy whipping cream
Bread crumbs
Salt and pepper to taste
3-1/2 oz white cooking wine
4 fresh snapper fillets
2 tablespoons cooking oil
Juice of 1/2 lemon
Sauté onions, celery and green pepper until tender. Add shrimp and mushrooms with their liquid, sautéing until shrimp are pink. Add crabmeat, thyme, bay leaf, Worcestershire sauce, cream and enough bread crumbs to hold the whole thing together or to stretch the dressing to desired proportions. Salt and pepper to taste. Add white wine and dash of cayenne. Lay 2 red snapper fillet in pan. Place generous scoops of dressing over each and place the other fillets of top. Place 2 tablespoons butter on each along with the lemon juice. Sprinkle the fish with Tony’s seasonings and bake at 350° until tender and flakey.