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| 3/4 cup |
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tomatoes, peeled, seeded, sliced and cut into quarters |
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• 1/2 cup red, yellow and green peppers, roasted, sliced in rings |
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• 1/3 cup celery, sliced thin diagonally |
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• 1/3 cup onions, sliced |
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• 2 garlic cloves, slivered |
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• 2 tablespoons red wine |
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• 1/2 teaspoons your favorite Louisiana hot sauce |
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• 1/2 teaspoon Worcestershire sauce |
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• Dash liquid crab boil seasoning (optional) |
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• 2 bay leaves |
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• 1/4 teaspoon salt |
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• 1/8 teaspoons black pepper |
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• 2 lemon wedges |
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• 2 red snapper fillets (5-oz. each) |
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• 6 large shrimp |
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• 2 teaspoons Creole seafood seasoning |
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| 1 |
Combine tomatoes, peppers, celery, onions, garlic, red wine, hot sauce, Worcestershire, crab boil, bay leaves, salt, pepper and lemon wedges; set aside. |
| 2 |
Season fish and shrimp with Creole seasoning. Place fish on an 18-inch square sheet of heavy-duty aluminum foil; top each fillet with 3 shrimp, then with vegetable mixture. Fold once to form a double seal on top. Then double seal edges to form an envelope. |
| 3 |
Place foil packet on cooking sheet and bake at 350 degrees F. for 20 minutes. |
| 4 |
Plate packets and open tableside or slit packet open and transfer to a serving plate. Remove bay leaves before serving. |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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118.00 |
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| Calories From Fat (0%) |
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0.00 |
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% Daily Value |
| Total Fat 0.00g |
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0% |
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| Sodium 473.00mg |
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20% |
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| Carbohydrates 0.00g |
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0% |
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| Dietary Fiber 2.00g |
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8% |
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| Net Carbohydrates -2.00g |
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| Protein 18.00g |
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36% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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