Red Snapper Veracruz

Red Snapper Veracruz

Ingredients:
4 tablespoons vegetable oil
1 medium onion, thinly sliced into half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed

Directions:
Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only
once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.
In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1
minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and
add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.
Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and
rinsed capers over the fish. Seal dish in foil.
Heat a few minutes in the oven at 325 degrees F before serving.
Red Snapper Veracruz 148
Ritzy Shrimp
Large shrimp
1 tube Ritz crackers
Butter
Fresh garlic, minced
Split the shrimp through the shell on the rounded part as you would a lobster. Do not remove the shell.
After all shrimp are split, pull to separate the meat from the shell (only pull the meat to the tail), then
lay them back in the shell.
Lay the opened shrimp on a baking pan and brush with a mixture of fresh garlic and butter.
Crush the Ritz crackers finely. Sprinkle the crackers on the buttered shrimp, then pour more garlic
butter over them. You may freeze them at this point or place in the refrigerator.
Place the pan in a 400 degree F oven, and bake until the crumbs start to brown.
Ritzy Shrimp 149
Salmon Tamales
Filling