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Whole Crispy Snapper with Roasted Shellfish Butter and Creole Paella
LOUISIANA COOKIN'33Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup sliced cremini mushrooms
- 1 Tbsp. canola oil
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 Tbsp. unsalted butter (divided)
- 1 cup red onion (sliced)
- vegetable oil (for frying)
- 4 snappers (1 1/2- to 2-pound whole, cleaned, scaled, and rinsed)
- 2 1/2 cups cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup Creole seasoning
- 6 cups rice (cooked saffron)
- 1/2 cup grape tomatoes (or teardrop, halved)
- 1/2 cup sliced green onion
- butter (Roasted Shellfish, recipe follows)
- lemon (optional)
- chopped fresh cilantro (optional)
- 4 1/2 tsp. vegetable oil
- 1/2 lb. shrimp shells
- 1/2 medium onion (diced)
- 1/2 stalk celery (diced)
- 1/2 carrot (peeled and diced)
- 1 bay leaf
- 3 black peppercorns
- 1 1/2 tsp. tomato paste
- 1 cup white wine
- 1/2 cup water
- 2 shallots (diced)
- 1 1/2 sprigs thyme
- 1/4 cup heavy whipping cream
- 1 cup unsalted butter (diced)
- 1/2 tsp. salt
- 1/8 tsp. ground white pepper
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