Sauteed Snapper & Shrimp with Creole Sauce

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Water

  Plain, clean water

  1 cup or 237g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Thyme

  Fresh

  4 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Snapper

  Fish, mixed species, raw

  16 oz or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

Directions

1. Peel and de-vein the shrimp, reserving the shells.
2. Heat half of the oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until barely colored, about 4 to 5 minutes.
3. Add celery, bell pepper, and chile and cook for 2 minutes, stirring occasionally. Add the shrimp shells and tomato paste and cook, stirring, until the shells begin to turn pink, about 30 seconds.
4. Add tomatoes, water, wine, and thyme and bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with salt and pepper to taste and return to a gentle simmer.
5. Whisk flour with salt and pepper in a shallow dish. Lightly dredge the fish, shaking off excess flour.
6. Heat half of the remaining oil in a large, heavy skillet over medium-high heat. Add half of the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce.
7. Repeat with the remaining oil and fish, reducing the heat as needed. Transfer to the sauce.
8. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce and simmer for 5 minutes.
9. Serve garnished with scallions.