Red Snapper with Shrimp

Cooke and photographed by Claudia Davis

Recipe Source: Signature recipe

Introduction: Red snapper is native to the western Atlantic Ocean in the area between Massachusetts and the Gulf of Mexico. The lightly sweet flavor and firm texture of red snapper made it so popular that it led to overfishing. Today, the species is highly protected. The nutritional content of red snapper includes omega-3 fatty acids, healthy fats that provide several health benefits. (Source: Livestrong.com)

Ingredients:

4 filets of red snapper or your favorite fish
2 cups of bread crumbs*
2 eggs 1 tbsp of oil
1 lb of cleaned, deveined shrimp (small)
1 cup of heavy whipping cream
2 tbsps of lemon juice 1 tsp of basil (fried or fresh)
2 cloves of garlic, minced 1 tbsp of corn starch salt and pepper

Directions:

Rinse the filets with plenty of water, pat them dry with paper towels, sprinkle with salt and pepper
Beat the eggs in a bowl, dip the filets in the mixture and then coat them with the bread crumbs
Heat the oil in a frying pan and put the filets
Cook for about 3 minutes on each side, until golden brown
Cook all the filets, set them out on plate, cover with foil to keep warm
Rinse the shrimp, put them in a pan, add salt, pepper, minced garlic, cook for 3-5 minutes until the shrimp turns pink
Add the heavy whipping cream, cook for about 2 minutes, until bubbly
Add the lemon juice and the corn starch dissolved in a tbsp of water, cook for another 2 minutes, add the basil
Serve the fish with the shrimp on top, with a side of dirty rice or cuscus.