Baked Stuffed Red Snapper

Recipe from Oxmoor House

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  • 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)
  • Creole Sauce
  • Fresh parsley sprigs (optional)


  1. Sauté shrimp, onion, and garlic in shortening in a large skillet about 15 minutes over medium heat.
  2. Sprinkle water over bread; mash and add to shrimp mixture. Add next 8 ingredients; simmer 10 minutes.
  3. 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.
  4. Bake at 350° for 30 minutes or until fillets flake easily when tested with a fork.
  5. Transfer stuffed fillets to a large serving platter; garnish with fresh parsley sprigs, if desired.
  6. Note: 1 (5- to 7-pound) red snapper may be substituted for the fillets.
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