Baked Stuffed Red Snapper



8 servings

Recipe from

Oxmoor House


1 pound fresh shrimp, peeled and deveined
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon shortening, melted
1/4 cup water
6 slices bread
1 small green pepper, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped celery
3/4 pint fresh oysters, drained and chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
Dash of dried whole thyme
8 red snapper fillets (about 4 pounds)
Fresh parsley sprigs (optional)


Sauté shrimp, onion, and garlic in shortening in a large skillet about 15 minutes over medium heat.

Sprinkle water over bread; mash and add to shrimp mixture. Add next 8 ingredients; simmer 10 minutes.

Place 4 fillets on a large broiler pan; evenly spoon one-fourth of stuffing mixture on each fillet. Top with reserved fillets, and fasten with wooden picks. Pour Creole Sauce over stuffed fillets.

Bake at 350° for 30 minutes or until fillets flake easily when tested with a fork.

Transfer stuffed fillets to a large serving platter; garnish with fresh parsley sprigs, if desired.

Note: 1 (5- to 7-pound) red snapper may be substituted for the fillets.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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