Sauteed Snapper & Shrimp with Creole Sauce

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 medium or 72g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Celery

  Raw

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

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• 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 ½ cup or 355g

• White wine

  Alcoholic beverage, table

  6 fl oz or 176g

• Thyme

  Fresh

  1 ½ tbsp or 4g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, white

  ¾ tsp, ground or 2g

• Wheat flour

  White, all-purpose, unenriched

  ⅓ cup or 42g

• Snapper

  Fish, mixed species, raw

  24 oz or 680g

• Scallions

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

  ¼ cup, chopped or 25g

Directions

1. Peel shrimp and de-vein shrimp(reserve the shells). Discard legs. Set the shrimp aside. Finely chop the onion, garlic, pepper, celery, tomatoes, thyme, scallions, bell pepper and chile pepper; set them aside until the direction calls for them.
2. Place a large skillet over medium heat and add 2 tablespoon of oil then add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes.
3. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
4. Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side.
5. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.

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