108 DRIED SHRIMP-ENCRUSTED RED SNAPPER | Hooks, Lies & Alibis with Chef John Folse | LPB
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Sunday, February 18, 2018
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108 DRIED SHRIMP-ENCRUSTED RED SNAPPER

DRIED SHRIMP-ENCRUSTED RED SNAPPER WITH LUMP CRABMEAT

Prep Time: 45 Minutes
Yields: 6 Servings

Ingredients:
6 (7-ounce) red snapper fillets
½ cup shrimp powder
1 pound lump crabmeat
2 cups seasoned flour
salt and black pepper to taste
granulated garlic to taste
½ cup vegetable oil, divided
¼ cup diced smoked sausage or ham
½ cup diced yellow onions
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup sliced garlic
¼ cup thinly sliced green onions
½ cup white wine
2 tbsps lemon juice
¼ cup chopped parsley
¼ pound cold butter, chipped

Method:
Rinse fillets under cold running water and pat dry with paper towels. Season to taste with salt, pepper and granulated garlic. In a 12-inch sauté pan, heat ¼ cup oil over medium-high heat. In a small mixing bowl, combine seasoned flour and shrimp powder. Place flour mixture in a wide, shallow dish then coat seasoned fillets in seasoned flour, shaking off excess. Sauté fillets, 3 at a time, in hot oil 3–5 minutes on each side or until golden brown and cooked thoroughly. Transfer fillets to a serving plate and keep warm. Add remaining oil to skillet and when hot, continue cooking until all fillets are done. When fish are done, remove all but 1 tablespoon of oil and retain pan drippings. Return pan to medium-high heat, add smoked sausage, yellow onions, celery, bell peppers and sliced garlic then sauté 1 minute, taking care not to burn garlic. Add green onions, white wine and lemon juice then cook until sauce is reduced to half volume, stirring constantly. Add crabmeat and parsley, blending well into mixture. Using a wire whisk, whisk in butter, 3–4 chips at a time, stirring constantly to incorporate. Do not allow pan to boil as butter will break. If pan begins to simmer, remove from heat and continue to whisk until an emulsified butter sauce is complete. Adjust seasonings if necessary. To serve, place 1 fillet on center of each serving plate and top with an equal portion of sauce.

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