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Hernosillo Snapper Stuffed With Shrimps

Mexican.Chef's picture
Ingredients
  Red snappers 4 Pound (1 In Number)
  Fresh shrimps 1⁄3 Pound
  Mushrooms 1⁄4 Pound
  Butter 2 Tablespoon
  Green onions 2 , finely chopped
  Celery ribs 2 , chopped
  Minced fresh tarragon/1/2 teaspoon dried tarragon 1 Teaspoon
  Minced fresh basil/1/2 teaspoon dried basil 1 Teaspoon
  Minced fresh savory/1/2 teaspoon dried savory 1 Teaspoon
  Minced fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Dry white wine 3 Tablespoon
  Sauce 3 Tablespoon
Directions

1 Rinse out red snapper and set aside. Shell shrimps and coarsely slice mushrooms.
2 Add shrimps and mushrooms to melted butter in a skillet. Add green onions, celery and herbs. Season to taste with salt and pepper. Saute until shrimps are pink and mushrooms tender.
3 Stuff mixture into cavity of red snapper reserving about 1/2 cup, then skewer closed. Place fish in a large roaster with a lid. Just before popping into a preheated 350°F. oven, drizzle with wine. Cover the pan. Baste fish frequently with wine in roaster as it bakes. Bake for about 30 minutes, or until done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
30 Minutes

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