Red Snapper Nueces*
2 LBS. Red Snapper |
2 Cups Water
|
| 1 LB. Small Shrimp (Peeled) |
1/4 Cup Butter |
| 1/2 LB. Lump White Crabmeat |
1/2 Cup Flour |
| 1/4 Cup Sherry |
1 Clove Garlic (Minced) |
| 1/4 Cup Brandy |
1/8 TSPN Black Pepper |
| 1 1/2 TSPNS Fish Stock Base |
1/8 TSPN White Pepper |
| 1 TSPN Beef Stock Base |
1/8 TSPN Cayenne Pepper |
STEP 1: Combine Sherry and Brandy in a small saucepan and heat over a low flame until reduced to half of its original volume set aside for later.
STEP 2: Combine fish stock base, beef stock base and water. Ste aside for alter.
STEP 3: Heat butter over a medium flame. Slowly sprinkle in the flour while stirring with a wire whisk. Add garlic and cook for five minutes.
STEP 4: Slowly pour in water while stirring constantly. Add white, black, and cayenne pepper and the reduced sherry and brandy. Cook 5 minutes.
STEP 5: Add shrimp and crab and cook until shrimp are firm (About 10 Minutes)
STEP 6: Dredge Snapper in flour. Sautee Snapper in butter until golden brown and cooked through.
STEP 7: Pour 1 cup of the sauce over Snapper and serve immediately
*Nueces is Spanish for nuts. There are no nuts in the recipe...you figure it out.* |
