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Snapper Veracruz à la Pensacola


Jim Shirley

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  • 4 fillets red snapper
  • 1 dozen shrimp
  • Shells from shrimp
  • Tomato water
  • 3 cups water
  • Seasoned flour (1 cup all-purpose flour, 2 tablespoons
  • each garlic powder and onion powder, 2 teaspoons white
  • pepper, 1 tablespoon each ground rosemary and salt)
  • 2 tablespoons minced garlic
  • 1 medium onion, diced
  • 4 tablespoons extra virgin olive oil
  • 1 28-ounce can San Marzano whole peeled tomatoes
  • 1 lime, quartered
  • 3 bay leaves
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground cinnamon
  • 2 jalapeño peppers, seeded and diced
  • 1/2 cup coarsely chopped kalamata olives
  • 1/2 cup sliced green olives
  • 1 poblano pepper, seeded and diced
  • 3 tablespoons capers
  • 1/4 cup coarsely chopped parsley
  • Tortillas
  • 1 bottle Madfish Bay Chardonnay, un-oaked



Step 1

Sauté onions and garlic in olive oil till onions are clear. Pour liquid from canned tomatoes into a pot with 3 cups water and shrimp shells. Boil for 15 minutes. Strain out shells and return liquid to pot. Pitch in garlic, onions, 3 tablespoons olive oil, bay leaves, clove, cinnamon and jalapeños. Reduce on medium heat for 8 minutes. Chop tomatoes and add to pot along with kalamatas, green olives, poblano pepper, capers and parsley. Bring to a boil and add shrimp. Cook until pink and tails curl. Remove and reserve. Continue cooking sauce on low for 8 more minutes and remove from heat. Dust snapper in seasoned flour and sauté on medium high in 1 tablespoon olive oil for 3 minutes a side. Place fillets on plates, squeeze lime over fillets, cover with sauce, top each fillet with 3 shrimp and serve with warm tortillas. Pour chardonnay all around and offer a toast to Maria, a real chef.

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