| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Red fish or red snapper |
| 3 |
|
Cloves garlic; sliced, or so |
|
|
Flour to coat |
|
|
Salt & pepper to taste |
| 1 |
lb |
Raw shrimp |
| 3 |
|
Ribs celery |
| 4 |
|
Green onions |
| 1 |
c |
Bread crumbs |
| 1 |
|
Egg; beaten |
| 2 |
|
Lemons; juice of |
| 3 |
tb |
Cooking oil |
| 1 |
sm |
Onion; minced |
| 1 |
|
Bunch green onions; minced |
| 3 |
cn |
Tomato sauce |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
|
|
Chopped parsley |
|
|
Salt & pepper to taste |
INSTRUCTIONS
DRESSING
SAUCE
Clean fish thoroughly. To stuff make an opening from side where insides
have been removed. Season in and out with salt and pepper. Make slits on
top and insert garlic slices.
Saut. 1 pound peeled, raw chopped shrimp, chopped celery and green onions
in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer
about 2 minutes. Add a little bread crumbs to thicken. Beat in egg; mix
well. Cool before stuffing fish. Stuff fish and close opening with skewers
or toothpicks. Squeeze juice of lemons over the fish. Bake in a greased pan
in a 350 degree oven. Pour the following sauce over the fish and baste
often.
Saut. onions and green onions until limp. Add other ingredients and
simmer for 15 to 2O minutes. Pour over stuffed fish; baste often.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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