Oven Roasted Texas Red Snapper with Smoked Shrimp Succotash and Queso
Fresco Cheese

Makes four servings

4oz Canola oil
4ea 5oz Snapper filets
3 cups Smoked Shrimp succotash (recipe to follow)
4oz Queso Fresco Cheese, grated
2oz Pumpkin Seeds, toasted and ground
To taste salt
Cilantro leaves for garnish

Preheat oven to 400 degrees. Season the snapper with salt on all sides.
Over high heat saute the snapper filets in canola oil until golden brown
on the service side, 3-4 minutes.
Turn each filet over and place in the preheated oven until done, 3-5
minutes.

Smoked Shrimp Succotash

12ea u-12 shrimp, cleaned, shelled, smoked and diced
2oz canola oil
1/2 cup fava beans, blanched and peeled
1/2 cup corn kernels
2oz red onion, diced
1/2 oz cilantro, chopped
1 bunch green onions, chopped, green parts only
1ea red bell pepper, seeded, and diced
1ea poblano pepper, seeded, and diced
3oz lone star beer
3oz heavy whipping cream
3oz queso fresco cheese, grated
to taste lime juice
to taste salt

In a large saute pan over high heat saute the diced shrimp in the canola
oil for 1-2 minutes.
Add the rest of the ingredients and saute until all ingredients are hot.
Deglaze with the beer and add the cream.
Allow the mixture to reduce and add the queso fresco cheese. Season with
lime juice and salt.

For the Assembly:

Place the smoked shrimp succotash in the center of four warm dinner
plates or bowls. Place the snapper on top of the succotash.
Garnish with toasted pumpkin seeds, queso fresco cheese and a sprig of
cilantro.



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