Snapper with Lemon Butter Shrimp

Main Course

Recipe courtesy of Southern Creole: Recipes from my New Orleans Kitchen by Kenneth Temple

Serves 4

  • 4 tablespoons oil
  • 1 ½ sticks unsalted butter, ½ stick chilled
  • 4 ounces Creole seasoning or blackened seasoning
  • 4 snapper fillets, skinned, bones removed
  • 20 jumbo shrimp, peeled and deveined
  • zest of 2 lemons
  • 6 cloves of garlic, minced
  • 1 teaspoon dry thyme or 5 sprigs, leaves removed and chopped
  • 2 sticks rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

Snapper with Lemon Butter Shrimp

Click image to enlarge



Preheat oven to 400° F.

Heat 2 tablespoons of oil and 2 tablespoons of butter in a skillet over medium-high heat.

Liberally season both sides of the snapper; once skillet is hot place two fillets of snapper skin-side down and cook for 2 minutes, flip over and cook for 1 minute.

Move cooked fish to a foil-lined baking sheet. If the skillet is dry add 1 tablespoon of oil and 1 tablespoon of butter; cook next batch of fish.

Place fish in the oven for 5-7 minutes depending on the thickness of fish.

While fish is in the oven, season shrimp liberally with Creole seasoning. In the same skillet over medium heat, add 2 tablespoons of oil and 2 tablespoons of butter. Once hot, add garlic, thyme, and rosemary. Cook for 20 seconds, add shrimp cook for 1-2 minutes, add lemon zest, turn shrimp over, add lemon juice and wine. Bring to a boil, cut off heat, and stir in chilled butter 1 tablespoon at a time. Once butter is melted, add salt and half of parsley. Pour evenly over fish and garnish with remaining parsley.

Chef’’s Note:

You can use any type of fish that's available in your local area. You always cook the skin side first because that's the presentation side. Serve this over pasta or rice, if desired.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive