Hernosillo Snapper Stuffed with Shrimps
|Red snappers||4 Pound (1 In Number)|
|Fresh shrimps||1⁄3 Pound|
|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|
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.