Baked Snapper with white wine and shrimp

by Richard
(New Mexico)

My favorite recipe that contains wine is my own recipe. It is " Baked Snapper with shrimp/crab " with a creamy White wine sauce with shrimp. The recipe calls for one Snapper fillet per person. A pocket is sliced into the fillet creating a flap. These are seasoned with salt, pepper, and a bit of paprika for color. These are set aside in the refrige5ator while you make the stuffing. The stuffing calls for 1 carrot finely minced, 1 bunch of green onion minced with green tops, 1/8th teaspoon minced garlic, 3 stalks of celery minced, 1 can of lump crab meat,1 cup of small cleaned and chopped shrimp and about 1/2 to 3/4 c. of fine bread crumbs. In a skillet add about 1 tablespoon of margarine and let this melt, Add all the veggies listed and simmer till celery, carrot and onion are just tender. Toss in the shrimp and crab meat and saute till shrimp are pink. Add bread crumbs and stir till a nice mist mixture develops. If it seems to dry add a bit more margarine. If too moist add a bit mor bread crumbs. One the stuffing is complete set aside covered. Bring out the fillets and a 13X 9 " baking pan. Spray with baking oil like PAM. Open the flap of each file and fill with about 1 over heaped tablespoon of stuffing. Lay the flap back over stuffing. Place fillet in prepared baking pan. Repeat till all fillets are stuffed and in pan. If there is stuffing left yo can place some between each fillet in pan. Place a dot of margarine on top of each filet and bake in prheated oven at 350 degrees F. While fillets are baking, prepare the suce. You will need: 1 Cup of White wine ( your choice) 3-4 Green onions minced 1/2 cup cleaned chopped shrimp. 1/8th teaspoon minced garlic 1 tablespoon margarine 1 tablespoon flour. 1 pint of heavy cream \Add the margarine to pan and allow to melt. Add green onions, garlic and shrimp, Saute till shrimp are pink and garlic has sweated. REmove shrimp and green onion and set aside. Now add flour and whisk to create a smooth Roux. Do not brown! Add Wine and let simmer about 2-3 minutes steadily stirring. Now add heavy whipping cream.. Stirring constantly to create a smoothe sauce. Add Shrimp and onion back to suce. Reduce heat. Now check Fillets.. they should be just about done, flaky abd moist but not dry. Ladle the sauce over the fillet and SERVE over a bed of wild Rice. This is great with a tossed salad and rolls! Enjoy!