Texas Red Snapper with Smoked Shrimp Succotash and Cheese

Discussion in 'Food and nutrition' started by Richard Lee Holbert, Jul 3, 2005.

  1. Oven Roasted Texas Red Snapper with Smoked Shrimp Succotash and Queso
    Fresco Cheese

    Makes four servings

    4oz Canola oil
    4ea 5oz Snapper filets
    3 cups Smoked Shrimp succotash (recipe to follow)
    4oz Queso Fresco Cheese, grated
    2oz Pumpkin Seeds, toasted and ground
    To taste salt
    Cilantro leaves for garnish

    Preheat oven to 400 degrees. Season the snapper with salt on all sides.
    Over high heat saute the snapper filets in canola oil until golden brown
    on the service side, 3-4 minutes.
    Turn each filet over and place in the preheated oven until done, 3-5

    Smoked Shrimp Succotash

    12ea u-12 shrimp, cleaned, shelled, smoked and diced
    2oz canola oil
    1/2 cup fava beans, blanched and peeled
    1/2 cup corn kernels
    2oz red onion, diced
    1/2 oz cilantro, chopped
    1 bunch green onions, chopped, green parts only
    1ea red bell pepper, seeded, and diced
    1ea poblano pepper, seeded, and diced
    3oz lone star beer
    3oz heavy whipping cream
    3oz queso fresco cheese, grated
    to taste lime juice
    to taste salt

    In a large saute pan over high heat saute the diced shrimp in the canola
    oil for 1-2 minutes.
    Add the rest of the ingredients and saute until all ingredients are hot.
    Deglaze with the beer and add the cream.
    Allow the mixture to reduce and add the queso fresco cheese. Season with
    lime juice and salt.

    For the Assembly:

    Place the smoked shrimp succotash in the center of four warm dinner
    plates or bowls. Place the snapper on top of the succotash.
    Garnish with toasted pumpkin seeds, queso fresco cheese and a sprig of

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