Red Snapper

Bullshark · 07-09-2009, 10:19 PM

It is cheap and easy. Good for Grouper and Snapper.

1.) Fish (cut in about the same size portions as publix does for Salmon)

2.) 1/2lb shrimp (That is what it calls for i've been using 1 1/2lbs of shrimp)

3.) Butter

4.) Flour

5.) Milk

6.) Chef Paul's Seafood Magic

7.) Parmesan cheese

8.) Shallots

Directions:

Pre heat oven to 325

In a greased baking pan add fish

In a skillet add butter, minced shallots and once they are simmering add peeled shrimp and a little Seafood Magic. (cook until done then put in pan over fish)

DO NOT CLEAN SKILLET!!!!!!!!!!!!!!!!

Add3 tbl spoons butter and 2 tbl spoons of flour to skillet over med heat. Wisk until it's a paste. Then gradualy add 2 1/2 cups of milk and a little more Seafood Magic. In the end this should have the texture of gravy. Once done pour over fish and shrimp Then absolutly cover with parmesan cheese and bake uncovered for 30 minutes.

Serve with some kind of rice and veggie.

If you don't have Shallots substatute diced onions and minced garlic.

It would probably be great with some crab cooked with the shrimp. But it really does not need it.

Enjoy.

Bullshark · 07-14-2009, 10:14 AM

I want to revise this. Use Chef Pauls Seafood Magic instead of old bay. It make a great dish a great deal better.

saltfisher1 · 07-14-2009, 01:13 PM

I dont think I've ever tried that seafood magic....What does it taste like?...peppery?...garlic?...

Bullshark · 07-15-2009, 05:16 PM

I have been using it since college I love it. I was just out when I tried the old bay. I'm not big on salt so it's not salty. The best way I can explain it is you know when you go to one of those restaurants that everything is percooked and it just tastes cheap then once in a blue moon you go to a restaurant like Emeralds or 98 Cordova in St. Augustine (the best place on earth!!!!!!)and it blows you away with the non-cheap flavors. That is the difference between that and products like mccormick or other very salty spices that hide lack of flavor with salt. It is the only seasoning I use for blackened fish sandwiches and blackened shrimp. Don't mess up and but the Chef Pauls blackened seasoning b/c it is just like all the others.

guesswork · 08-09-2009, 08:03 AM

cooked it last night, that was great. :clap

Shiznik · 08-09-2009, 11:26 AM

That has me wanting to give it a try. Bet it did turn out good.

clap

ScullsMcNasty · 08-10-2009, 12:24 PM

Quote:

Bullshark (7/14/2009)I want to revise this. Use Chef Pauls Seafood Magic instead of old bay. It make a great dish a great deal better.

+1 seafood magic is awesome! i mixed a bunch of it in flour last night to make some fish fry and it turned out great! i cant wait to try this recipe!

Bullshark · 08-28-2009, 07:27 PM

Quote:

guesswork (8/9/2009)cooked it last night, that was great. :clap

I love this recipe! I'm glad you did to.

07-09-2009, 10:19 PM	#1
Bullshark Senior Member White Marlin Join Date: Mar 2009 Posts: 3,111	Red Snapper It is cheap and easy. Good for Grouper and Snapper. 1.) Fish (cut in about the same size portions as publix does for Salmon) 2.) 1/2lb shrimp (That is what it calls for i've been using 1 1/2lbs of shrimp) 3.) Butter 4.) Flour 5.) Milk 6.) Chef Paul's Seafood Magic 7.) Parmesan cheese 8.) Shallots Directions: Pre heat oven to 325 In a greased baking pan add fish In a skillet add butter, minced shallots and once they are simmering add peeled shrimp and a little Seafood Magic. (cook until done then put in pan over fish) DO NOT CLEAN SKILLET!!!!!!!!!!!!!!!! Add3 tbl spoons butter and 2 tbl spoons of flour to skillet over med heat. Wisk until it's a paste. Then gradualy add 2 1/2 cups of milk and a little more Seafood Magic. In the end this should have the texture of gravy. Once done pour over fish and shrimp Then absolutly cover with parmesan cheese and bake uncovered for 30 minutes. Serve with some kind of rice and veggie. If you don't have Shallots substatute diced onions and minced garlic. It would probably be great with some crab cooked with the shrimp. But it really does not need it. Enjoy.

07-14-2009, 10:14 AM	#2
Bullshark Senior Member White Marlin Join Date: Mar 2009 Posts: 3,111	RE: Red Snapper I want to revise this. Use Chef Pauls Seafood Magic instead of old bay. It make a great dish a great deal better.

07-14-2009, 01:13 PM	#3
saltfisher1 Senior Member Grouper Join Date: Oct 2007 Posts: 1,037	RE: Red Snapper I dont think I've ever tried that seafood magic....What does it taste like?...peppery?...garlic?...

07-15-2009, 05:16 PM	#4
Bullshark Senior Member White Marlin Join Date: Mar 2009 Posts: 3,111	RE: Red Snapper I have been using it since college I love it. I was just out when I tried the old bay. I'm not big on salt so it's not salty. The best way I can explain it is you know when you go to one of those restaurants that everything is percooked and it just tastes cheap then once in a blue moon you go to a restaurant like Emeralds or 98 Cordova in St. Augustine (the best place on earth!!!!!!)and it blows you away with the non-cheap flavors. That is the difference between that and products like mccormick or other very salty spices that hide lack of flavor with salt. It is the only seasoning I use for blackened fish sandwiches and blackened shrimp. Don't mess up and but the Chef Pauls blackened seasoning b/c it is just like all the others.

08-09-2009, 08:03 AM	#5
guesswork Junior Member Cigar Minnow Join Date: Feb 2008 Posts: 23	RE: Red Snapper cooked it last night, that was great. :clap

08-09-2009, 11:26 AM	#6
Shiznik Senior Member Sailfish Join Date: Feb 2008 Location: Walton County, Fl Posts: 2,102	RE: Red Snapper That has me wanting to give it a try. Bet it did turn out good. clapclap

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