3/4 cup tomatoes, peeled, seeded, sliced and cut into quarters
1/2 cup red, yellow and green peppers, roasted, sliced in rings
1/3 cup celery, sliced thin diagonally
1/3 cup onions, sliced
2 garlic cloves, slivered
2 tablespoons red wine
1/2 teaspoons hot sauce (my favorite is Cholula)
1/2 teaspoon Worcestershire sauce
Dash liquid crab boil seasoning (optional)
2 bay leaves
1/4 teaspoon salt
1/8 teaspoons black pepper
2 lemon wedges
2 red snapper fillets (5-oz. each)
6 large shrimp
2 teaspoons Creole seafood seasoning
peppers, celery, onions, garlic, red wine, hot sauce, Worcestershire,
crab boil, bay leaves, salt, pepper and lemon wedges; set aside.
Season fish and shrimp with Creole seasoning. Place fish on an 18-inch
square sheet of heavy-duty aluminum foil; top each fillet with 3 shrimp,
then with vegetable mixture. Fold once to form a double seal on top. Then
double seal edges to form an envelope.
Place foil packet on cooking sheet and bake at 350 degrees F. for 20 minutes.
Plate packets and open tableside or slit packet open and transfer to a
serving plate. Remove bay leaves before serving.