This recipe is from Chef David Moscoso, of Third Wave Cafe in New Smyrna Beach. Ask your fishmonger for wild caught American shrimp or look for them in the freezer section at the supermarket. Help support the fishermen trying to keep the traditional shrimping fleet in business.
- Snapper 2 x 6 oz fillets
- Olive Oil 6 Tbs, divided
- Garlic 2 cloves, minced
- Red Pepper Flakes a generous pinch
- Rock or other Small Shrimp 4 oz, peeled and cleaned
- Fresh Parsley chopped, 2 Tbs
- Green Onions 2, finely chopped
- Honey 2 oz
- Butter 2 Tbs
- Salt and Freshly Ground Black Pepper to taste
- Heat 4 Tbs of olive oil in a skillet over medium-high heat. Sauté the snapper fillets for 3 minutes, then carefully turn them over and cook until the fish is done, about 3 or 4 minutes, depending on thickness. Remove to a plate and tent with foil to keep warm.
- Add the remaining olive oil to the skillet and sauté the garlic and red pepper flakes for about one minute. Add the shrimp and sauté for another minute. Be careful not to overcook. Add the parsley and green onions and sauté until well blended, about another minute.
- Remove the pan from the heat and immediately stir in the butter and honey using a fork or tongs. Season to taste with salt and pepper.
- Divide the shrimp and sauce between two plates and top each with a snapper fillet. Serve at once.