Red Snapper with Shrimp


Red Snapper with Shrimp
1.Peel and cut plantains them into 1½ inch slices 2.Put the sugar in a frying pan, spread the sugar evenly on the bottom of the pan over low heat. Do not stir. 3.When the sugar is melted add the butter and stir until the butter is melted 4.Place the sliced plantains into the mixture and cook for about 3 minutes on each side. Serve as a side dish with any meat course.
Prepared and Photographed by:
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Rinse the filets with plenty of water, pat them dry with paper towels, sprinkle with salt and pepper
  2. Beat the eggs in a bowl, dip the filets in the mixture and then coat them with the bread crumbs
  3. Heat the oil in a frying pan and put the filets
  4. Cook for about 3 minutes on each side, until golden brown
  5. Cook all the filets, set them out on plate, cover with foil to keep warm
  6. Rinse the shrimp, put them in a pan, add salt, pepper, minced garlic, cook for 3-5 minutes until the shrimp turns pink
  7. Add the heavy whipping cream, cook for about 2 minutes, until bubbly
  8. Add the lemon juice and the corn starch dissolved in a tbsp of water, cook for another 2 minutes, add the basil
  9. Serve the fish with the shrimp on top, with a side of dirty rice or cuscus.


Print Friendly
(Visited 130 times, 1 visits today)