Baked Redfish With Creamy Shrimp Sauce
Source of Recipe
Modified from Janae Setton Iberville Parish, Louisiana Acadiana Profile Magazine
List of Ingredients
1 3-pound red snapper
2 tbsp of fresh lemon juice
1/2 tsp of Tabasco
1/2 tbsp of salt
2 tsp of cayenne pepper
Cooking oil spray (Pam)
1/2 cup of chopped onion
1/2 red bellpepper, chopped
1 clove of garlic, minced
1/2 tblsp of chopped parsley
1/2 cup of margarine
1/2 pound of crab meat
Creamy Shrimp Sauce (recipe follows)
Recipe
Place fish, lemon juice, Tabasco, salt, and pepper in a plastic bag. Refrigerate for 6 to 8 hours. Line baking dish with aluminum foil. Spray with unflavored cooking oil. Place fish in dish. Bake in preheated oven 325 degrees for 20 minutes. Chop onion, peppers, garlic, and parsley. Melt margarine in skillet. Add chopped vegetables and sautee until tender. Add crab meat. Continue cooking two to three minutes. Spread crab meat mixture on top of cooked fish. Cover with aluminum foil. Bake 15 minutes more. Remove foil and bake fish uncovered for 10 minutes more. Pour Creamy Shrimp Sauce over fish.
Creamy Shrimp Sauce
1/2 cup of margarine
1/2 pound of shrimp, peeled and deveined
2 egg yolks
1 cup of half-n-half
2 tbsp of lemon juice
Melt one tbsp of margarine in skillet. Sautee shrimp four minutes, until pink; set aside. Divide remainder of margarine into three pieces. Put one piece in double boiler with egg yolks, half-n-half, and lemon juice. Cook over hot water, not boiling. Stir constantly. Add another piece of margarine. After all margarine is added and melted, remove from heat. Beat until glossy. Add shrimp to this sauce.
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