Recipe: Gulf Snapper and Confetti Shrimp
December 22, 2020
GULF SNAPPER AND CONFETTI SHRIMP
RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, MONTE SHEFFIELD
- 4 Snapper fillets, skin off
- ½ Lb. medium, peeled and deveined Wild American Shrimp
- ¼ Cup olive oil
- 3 Cloves of garlic
- ½ Red onion minced
- ½ Sweet red bell pepper deseeded/minced
- ½ Yellow bell pepper deseeded/minced
- ½ Poblano pepper deseeded/minced
- 4 Oz. cream
- 2-3 Oz Asadero cheese
- Sea salt & cracked black pepper to taste
Preheat oven or grill to 375-400 degrees
Season fillets with oil, salt, and pepper, cook in the oven for 16-18 minutes
In a medium-size sauté pan sweat garlic, red onion, and peppers over medium-high heat for 2 minutes. Add shrimp, sprinkle with salt & pepper and sauté for 3-4 minutes. Add cream and bring just to boil, stir in cheese.
Spoon confetti shrimp over fish
Serve with quinoa or rice and braised asparagus
Serves: 4 / Hands-on: 10 minutes / Total: 25 minutes
CHEF MONTE SHEFFIELD IS THE CHEF/OWNER OF PALMER’S RESTAURANT, BAR & GRILL IN SAN MARCOS, TEXAS
Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of the Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.
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