Shrimp-Stuffed Shad

Name: Shrimp-Stuffed Shad
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: ⅛ teaspoon cayenne pepper; 1½ cups heavy cream; 2 shad fillets (about 1 pound each); Freshly ground pepper to taste; 2 teaspoons chopped chives or parsley; ½ cup dry white wine; Juice of ½ lemon; 8 tablespoons butter; ½ cup finely chopped celery; Salt to taste, if desired; 10 to 12 medium-size shrimp, peeled, deveined, and coarsely chopped; ½ cup finely chopped onion

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

One of the finest Southern dishes I can recall was served to me in the home of friends in Nag’s Head, North Carolina. It was shad fillets served with deveined shrimp. Here is one version of that dish.

Ingredients

8 tablespoons butter
½ cup finely chopped celery
½ cup

Americas
United States
Dinner
Gluten-free
Spicy

Method

Preheat the oven to 425 degrees.
In a small saucepan, heat 2 tablespoons butter and add the celery and onion. Cook, stirring, until the onion is translucen