Caribbean Creole Red Snapper and Shrimp

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

I had a dish something like this in Jamaica in the 1970s. I was surprised by how much the cuisine has in common with New Orleans Creole, but with different spices in the seasoning mix. This dish also works well with redfish, black drum, lemonfish, or any other white fish.


  • ½ poblano pepper, seeds and membrane removed
  • ½ red bell pepper, seeds and membrane removed
  • ½ yellow bell pepper, seeds and m


  1. Slice the peppers and the onion into narrow strips (julienne). Combine these in a saucepan with the ginger, bay leaf, tomato juice, peppercorns, mace, allspice, and Worcestershire sauce. Cover the saucepan and bring to a light simmer. Cook until peppers are completely tender and sweet—about 30 minutes.
  2. Add the vinegar and olive oil and simmer another 3 minutes.