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Seafood Week: Seared Red Snapper with Shrimp & Andouille Hash

Chef Kirk Bright from Hemingway's and White River Conference Center wraps up seafood week with pan seared red snapper with shrimp and andouille hash with garden fresh tomato vinaigrette.
Chef Kirk Bright from Hemingway's and White River Conference Center wraps up seafood week with pan seared red snapper with shrimp and andouille hash with garden fresh tomato vinaigrette.

Garden Fresh Tomato Vinaigrette Recipe
-5 skinned and pureed Roma Tomatoes
-¼ cup Rice wine Vinegar
- ¼ cup Lemon Juice
-¼ cup Minced Shallots
-1 tbs. Minced Garlic
-1/8 cup Sugar
-1 dash Hot Sauce
-1 tbs. Fresh Oregano
-1 tbs. Fresh Basil
-1 tbs. Cajun Seasoning
-½ cup Olive Oil
-Salt and Pepper to taste
-1 cup halved Grape Tomatoes
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