Barbecued Mexican Shrimp Stuffed Red Snapper Packets

Recipes in this Post

Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro

Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas, and cilantro

Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.

I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.

 

Recipe: Barbecued Mexican Shrimp Stuffed Red Snapper

Ingredients

Stuffing

  • 1/4 lb cooked and peeled shrimp
  • 1/2 cup chopped raw cabbage
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Chipotle powder
  • 1/8 teaspoon Italian seasoning
  • Juice of 1/2 lemon

Fish

  • 2 Red Snapper fillets
  • Foil

Instructions

  1. Have your barbecue ready.
  2. Mix all the ingredients for the stuffing together and set aside.

    Shrimp and cabbage stuffing

    Shrimp and cabbage stuffing

  3. Tear off two sheets of foil, twice as wide as the snapper fillets.

    red snapper on foil

    Red snapper on foil

  4. Put the snapper fillets on the foil.
  5. Divide the stuffing between the two fillets.

    Stuffing covered red snapper on foil

    Stuffing Covered Red Snapper on Foil

  6. Roll the fillets up, then quickly enclose them in the foil.
  7. Seal the foil.

    Mexican Shrimp stuffed red snapper packets

    Mexican Shrimp Stuffed Red Snapper Pockets

  8. Put on the grill using the indirect method of about 20 minutes or until hot.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Number of servings (yield): 2

Culinary tradition: USA (Southwestern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Roasted Baby Sweet Peppers

Fire Roasted Red Peppers

Fire Roasted Red Peppers

Summary: I love these little peppers at the market

Ingredients

  • 2 cups baby sweet bell peppers
  • Olive Oil
  • Iron Skillet

Instructions

  1. Have your barbecue ready. Put your iron skillet on the hottest part of the coals.
  2. Put some olive oil in the pan, then put the peppers in.
  3. Cover the barbecue, and roast the peppers until they are nicely browned and slightly soft.

Variations

You could add sliced onions as well.

Preparation time: 1 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Diet tags: Raw

Number of servings (yield): 4

Culinary tradition: USA (Southwestern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

 

Barbecued Mexican Shrimp Stuffed Red Snapper Packets

Barbecued Mexican Shrimp Stuffed Red Snapper Packets
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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