Spice Rubbed Seared Red Snapper & Shrimp

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

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