Spice Rubbed Seared Red Snapper & Shrimp

Paired with Shannon Ridge Sauvignon Blanc Lake County CA

Spice Rub:

• 1 TBSP smoked paprika

• 1 tsp garlic powder

• 1 TBSP brown sugar

• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp dried thyme
• 1 tsp black pepper
• ½ tsp cayenne pepper
• 1 tsp onion powder
• 2 TBSP olive oil

• Four 6oz red snapper filets
• 12-  16/20 shrimp

Combine spices in a mixing bowl, rub filets and shrimp with olive oil and toss with spices to coat well.  Set aside

Sauce:

• 3-4 fresh thyme sprigs
• 1 ½ cups heavy cream
• 1 TBSP minced garlic
• ½ cup half-n-half
• 2 TBSP minced shallots
• 2 TBSP basil chiffonade
• 2 bay leaves
• 1 lemon
• 1 cup chardonnay
• Salt & pepper
• Half stick of butter cubed

In a medium saucepan add thyme, garlic, shallots, bay leaves, and chardonnay

Reduce over medium heat until wine is almost all absorbed.  Stir in heavy cream and half-n-half and slowly reduce by half.  After desired thickness pull out thyme sprigs and bay leaf.  Season with basil, squeezed lemon ½ or whole and S & P to taste.  Slowly stir in butter just before serving.  

Sear snapper in a hot cast iron pan with 3 TBSP olive oil, 2-3 minutes per side, add shrimp for last 1-2 mins of cooking and quick sear.  Serve with sauce and top with mango salsa(recipe follows)

Mango Salsa:

• 1 mango diced
• ½ red bell pepper diced

• ¼ cup diced red onion

• 1 jalapeno diced
• 10 mint leaves chopped
• ¼ cup chopped cilantro
• 1 lime juiced
• Salt & Pepper to taste

Add all ingredients to medium mixing bowl and toss to combine.  Refrigerate at least 30 mins before serving