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SHRIMP CREOLE Serves 6

HWY. 1 OVEN ROASTED WHOLE FISH Makes 6 servings

This is an easy, at-home version of our signature Shrimp Creole, which we serve on our Hot Bar at Rouses Markets. WHAT YOU WILL NEED: 4 large tomatoes 2 tablespoons salted butter 1 large stalk celery, chopped 1 small green bell pepper, diced, about 1 cup 1 large yellow onion, diced, about 1 cups cup tomato paste 1 bay leaf 2 teaspoons salt teaspoon cayenne pepper, or more to taste 1 teaspoon paprika 3 cups seafood stock 1 teaspoon hot sauce 6 dozen 21-25 count Gulf shrimp, peeled and deveined cup chopped parsley, for garnish Hot rice, for serving

WHAT YOU WILL NEED: One fresh whole 3-pound red snapper, cleaned and scaled 2 fennel bulbs, with their fronds 1 red onion, thinly sliced 1 lemon, thinly sliced 1 bunch fresh green onions, bottoms only 3/4 cup Italian olive oil 3 sprigs fresh dill 3 sprigs fresh thyme Salt, to taste Freshly ground black pepper, to taste Lemon pepper, to taste 1 pint assorted cherry tomatoes 1 jar long-stemmed Italian artichoke hearts 1 jar Castelvetrano olives 3 tablespoons capers 4 garlic cloves, minced 1 stick of butter, cut into pats cup finely chopped Italian parsley Separate the fennel bulbs and fronds from the stalks. Roughly chop the bulbs. Finely chop the fronds. Set aside. Make 3 diagonal slits about 3 inches long on each side of the fish, slicing almost through to the bone. Lightly coat the cavity of the fish with olive oil; stuff with some of the red onion slices, lemon slices, green onion bottoms, dill and thyme. Lightly coat both sides of the fish with olive oil, and season with salt, black pepper and lemon pepper. Spread the chopped fennel bulb and remaining red onions in one layer on a heavy rimmed baking sheet. Place the fish on top. Arrange the tomatoes, artichoke hearts, olives, capers, minced garlic, fennel fronds and remaining lemon slices on the fish, and top with pats of butter. Place the pan in the preheated oven and roast the fish, uncovered, for 30 minutes, or until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bone. Garnish with fresh parsley and serve. HOW TO PREP: Preheat the oven to 425°F.

HOW TO PREP: Blanch the tomatoes in boiling water just until the skin breaks, about 1 minute. Remove the tomatoes from the water, and let cool slightly before pulling off the skin. Seed and dice the tomatoes, then set them aside. Melt the butter in a large pot over high heat. Add the celery, bell pepper, onion and diced tomatoes, and saute for 7 to 10 minutes, or until the tomatoes are nearly dissolved and the vegetables begin to caramelize. Reduce the heat to medium and add the tomato paste, bay leaf, salt, cayenne pepper and paprika. Allow the mixture to simmer for an additional 3 to 4 minutes, until the vegetables are a rich caramel color. Add the seafood stock and reduce the mixture to a low rolling boil; let cook over medium heat for 25 minutes. Add the shrimp and simmer for an additional 10 minutes, or until the shrimp are pink and cooked through. Add the hot sauce and gently stir to incorporate. Remove from heat and let stand for 10 minutes, uncovered. Remove the bay leaf and discard it. Garnish shrimp Creole with chopped parsley and serve over rice.

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PHOTO BY ROMNEY CARUSO