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Dottie Red Snapper topped with Creamy Shrimp Sauce
Date product posted
Mon January 26, 2004
2 pounds red snapper -- 4 fillets -cleaned
1 stick butter
1/2 cup heavy cream
1 tablespoon minced garlic
1 pound shrimp -- peeled, deveined and cut in 1/2
1/2 teaspoon cayenne pepper -- more or less to taste
1/2 teaspoon salt
1 teaspoon dried parsley
How To Prepare:
Melt 1/2 the butter in a skillet. Sprinkle cayenne and salt on fillets. Score skin on fish so that it won't curl up or remove skin all together.
Saute garlic in melted butter for a few seconds, then place fish in skillet in a single layer. Cook for approx 4 minutes, then turn and cook 4 minutes on the other side, browning slightly.
Remove fish and raise heat to med/high. Add remining butter, cream, parsley and shrimp. Simmer for about 6 minutes or until shrimp turns pink and sauce thickens slightly, stiring often. At this point, you can stir 1/4 cup grated parmesan or shredded swiss
cheese into sauce.
Put fillets back in the sauce to warm through. Serve fillets with sauce and shrimp spooned over all.
To double or triple recipe, add another 1/2 stick of butter and 1/2 cup cream. Cook fish in batches and add slightly less butter per batch.
Carbs per serving - include all nutritional information if known: