Cajun Stuffed Snapper
|Unsalted butter/Margarine||2 Tablespoon|
|Chopped yellow onion||1⁄4 Cup (4 tbs)|
|Chopped celery||3 Tablespoon|
|Chopped sweet green pepper||3 Tablespoon|
|Minced shallots||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
|Chopped cooked shrimp||1 Cup (16 tbs)|
|White bread cubes||2 Cup (32 tbs) (1/2-Inch Cubes From 4 Slices)|
|Crab meat||1⁄3 Cup (5.33 tbs), picked through|
|Dried thyme||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Red snapper||4 Pound, pan dressed and boned, with head and tail left on (1 Fish)|
1. Preheat the oven to 450°F. Lightly oil a large shallow roasting pan. In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderately high heat. Add the onion, celery, green pepper, shallots, and garlic and cook for 5 minutes. Stir in the green onions and parsley and cook 1 minute longer. Transfer to a large bowl.
2. In the same skillet, melt the remaining tablespoon of butter. Add the shrimp and saute for 3 minutes or just until heated through. Add to the onion mixture along with the bread cubes, crab meat, salt, paprika, thyme, and the black and ground red peppers. Mix well, then spoon into the cavity of the snapper. Close with toothpicks.
3. Place the fish in the pan. Using a sharp knife, make several diagonal slits in the body. Bake for 20 minutes or until the fish flakes when tested with a fork. Serve with generous helpings of Spider Spoon Bread.