Name: Baked Red Snapper with Shrimp Stuffing
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 1 tablespoon all-purpose flour; Lemon slices and watercress for garnish; 3 tablespoons lemon juice; 1 cup cooked rice; ½ pound shrimp, cooked and chopped (about 1 cup); ½ cup milk; ½ teaspoon crumbled dried basil; Salt and freshly ground black pepper; 1 red snapper (4 to 6 pounds), cleaned; 1 tablespoon minced parsley; ½ cup butter; 3 tablespoons minced onion

Preparation info

8
to servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 red snapper (4 to 6 pounds), cleaned
Salt and freshly ground black pepper
½

Method

Wipe the fish with damp paper towels. Sprinkle inside generously with salt and pepper.
Melt half of the butter in a skillet. Add the onion and cook until transparent. Stir in the flour, basil and parsley. Season with salt and pepper. Gradually add milk, stirring to form a thick sauce. Add shrimp, rice and lemon juice. Stir until blended. Remove stuffin

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Red Snapper with Shrimp Stuffing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of