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Hernosillo Snapper Stuffed with Shrimps

Mexican.Chef's picture
  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

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: 
Main Dish
Cook Time: 
30 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2155 Calories from Fat 264

% Daily Value*

Total Fat 54 g82.5%

Saturated Fat 21.9 g109.6%

Trans Fat 0 g

Cholesterol 965.6 mg321.9%

Sodium 1931.3 mg80.5%

Total Carbohydrates 22 g7.2%

Dietary Fiber 7.9 g31.4%

Sugars 6.2 g

Protein 393 g786.8%

Vitamin A 72% Vitamin C 60.4%

Calcium 105.8% Iron 85.2%

*Based on a 2000 Calorie diet

Hernosillo Snapper Stuffed With Shrimps Recipe