Snapper wtih Lemon-Butter Shrimp

Main Course

Recipe courtesy of Southern Creole by Kenneth Temple

Serves 4

  • 4 tablespoons oil, divided
  • 1½ sticks unsalted butter, divided, ½ stick chilled
  • 4 ounces Creole 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 fresh, stemmed and chopped
  • 2 sprigs rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

Snapper wtih 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 2 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, and cook for 1-2 minutes; add lemon zest, turn shrimp over, and add lemon juice and wine. Bring to a full 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.

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