Shrimp-Topped Red Snapper

Shrimp-Topped Red Snapper
Shrimp-Topped Red Snapper might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, primal, and pescatarian recipe has 474 calories, 54g of protein, and 27g of fat per serving. A mixture of snapper fillets, mushrooms, to 4 garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 30 minutes.

Instructions

1
Place the fillets in a shallow 2-qt. baking dish coated with cooking spray.
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2
Sprinkle with lemon juice and pepper.
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3
Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
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4
Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender.
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5
Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish.
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6
Sprinkle with onion.
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Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.
Santi Sortesele Pinot Grigio
Santi Sortesele Pinot Grigio
Straw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.
DifficultyNormal
Ready In30 m.
Servings2
Health Score22
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