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This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.
Ingredients
- cooking spray
Baked Fish and Shrimp
- 3 pounds red snapper fillets
- 1 ½ pounds medium-large shrimp, peeled and deveined
- ½ teaspoon seafood seasoning (such as Old Bay®)
- 1 (8 ounce) package sliced fresh mushrooms
- ¼ cup shredded Parmesan cheese
Cream Sauce
- 4 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped bell pepper
- 1 teaspoon chopped garlic
- ¼ cup all-purpose flour
- ¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
- 2 cups half-and-half, or more as needed
- 3 tablespoons sherry
- 3 tablespoons fresh lemon juice
- ½ teaspoon dried basil
- ½ teaspoon ground thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- ¼ cup shredded mozzarella and Cheddar cheese blend
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Step 2
Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
Step 3
Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
Step 4
Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
Step 5
Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
Cook’s Notes:
This recipe works for any white fish. In the sauce, you can substitute white wine for the sherry and Parmesan for the mozzarella and Cheddar cheese blend.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 373 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat9g | 43% |
| Cholesterol208mg | 69% |
| Sodium618mg | 27% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein48g | |
| Vitamin C11mg | 54% |
| Calcium179mg | 14% |
| Iron3mg | 15% |
| Potassium929mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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