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  • Shrimp-Red Snapper Creole

    1 vote
    Shrimp-Red Snapper Creole
    Prep: 20 min Cook: 40 min Servings: 6
    by RecipeKing
    176 recipes
    >
    Shrimp-Red Snapper Creole is a delicious spicy recipe for a Creole-style seafood dinner idea. Adding rice would almost make a full meal, optional. This is also a healthy, low calories, low sugars, low sodium, low carbohydrates, diabetic and WeightWatchers (7) PointsPlus recipe. Ingredients include a made from scratch sauce, Red Snapper, Shrimp in the shell, celery, onion, garlic, bell peppers, chile pepper, scallion and tomatoes. Haddock or Cod filets may be substituted for the Snapper also.

    Ingredients

    • 12 raw shrimp (16-20 per pound; (See Tip*), shell-on
    • 4 tbsp extra-virgin olive oil, divided
    • 1 medium size onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 celery rib, finely chopped
    • 1 small red bell pepper, finely chopped
    • 1/2 small fresh jalapeno or serrano chile pepper, seeded & chopped
    • 2 tsp tomato paste
    • 2 cups chopped tomatoes, canned or fresh
    • 1-1/2 cups water
    • 3/4 cup dry white wine
    • 1-1/2 tbsp finely chopped fresh thyme
    • 3/4 tsp salt, divided
    • 3/4 tsp ground black pepper, divided
    • 1/3 cup all-purpose flour
    • 1-1/2 lbs red snapper, cod or haddock fillet, skinned and cut into 6 (4 oz) portions
    • 1/4 cup finely chopped scallions
    • Serving Suggestion: Serve with hot Cooked rice, optional

    Directions

    1. Peel shrimp (reserving shells) and devein. Discard legs. Set the shrimp aside.
    2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add in the onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add in celery, bell pepper and chile pepper; cook, stirring occasionally, for 2 minutes. Add in the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add in tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally for 20 minutes. Remove the shells. Season with 1/4 teaspoon each of the salt and pepper and return to a gentle simmer.
    3. Whisk flour, remainder of the salt and black pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon olive oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.

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