Name: Baked Red Snapper with Shrimp and Oyster Dressing
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 1 small sweet green pepper, seeded and finely chopped; 2 large stalks of celery, finely chopped; 2 medium onions, finely chopped; 1 can (2 pounds, 3 ounces) Italian plum tomatoes, not packed with tomato paste; 2 garlic cloves, finely minced; 5 slices of bread; 2 red snappers (2½ to 3 pounds each); 18 oysters, coarsely chopped; 1 large egg; 4 tablespoons softened butter; ⅛ to ¼ teaspoon cayenne pepper, to taste; Salt to taste, if desired; ½ pound shrimp, peeled, deveined, and coarsely chopped; Extra ½ pound shrimp, peeled and deveined, optional garnish; Freshly ground black pepper to taste; 3 bay leaves; Juice of 1 lemon; 1 to 2 cups water, as needed

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 red snappers (2½ to 3 pounds each)
5 slices of bread

Americas
United States
Dinner
Pescatarian
Spicy

Method

Preheat the oven to 350 degrees.
The snappers should be split and eviscerated, but not cut completely through. Heads may be cut off, but the final result looks better, and the juices stay in the fish more satisfactorily, when heads are intact. The fish

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Baked Red Snapper with Shrimp and Oyster Dressing

Ingredients

Method

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