Cumin, corn, black beans, and Monterey These fried egg rolls have a Southwestern flair thanks to the jack cheese. They are ideal for gatherings. Serve with salsa or ranch dressing, or for a new flavor, combine equal parts salsa and ranch dressing.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 9 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 4 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped bell pepper
- 1 teaspoon chopped garlic
- ¼ cup all-purpose flour
- ¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
- 2 cups half-and-half, or more as needed
- 3 tablespoons sherry
- 3 tablespoons fresh lemon juice
- ½ teaspoon dried basil
- ½ teaspoon ground thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- ¼ cup shredded mozzarella and Cheddar cheese blend
- 3 pounds red snapper fillets
- 1 ½ pounds medium-large shrimp, peeled and deveined
- ½ teaspoon seafood seasoning (such as Old Bay®)
- 1 (8 ounce) package sliced fresh mushrooms
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
- Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
- Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
- This recipe works for any white fish. In the sauce, you can substitute white wine for the sherry and Parmesan for the mozzarella and Cheddar cheese blend.
- One large lemon will give you about 3 tablespoons juice.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 208 mg |
| Dietary Fiber | 1 g |
| Protein | 48 g |
| Saturated Fat | 9 g |
| Sodium | 618 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Made it last night, as written, for a small dinner party. Everyone enjoyed! Served over rosemary polenta (adapted Ina Garten recipe), with asparagus wrapped in jamon Serrano, layered salad & garlic bread. One of the guests does not eat saltwater fish, so I made a separate dish with some fresh-caught catfish filets, using same method. Fish & shrimp were perfectly cooked. Guessing author is from Louisiana because of the flavor! Tastes like home! I will make this again. A must try!
Excellent. Great instructions. Very tasty. I thought 30 minutes would be too long for the shrimp, but the timing was just right.