Red Snapper with Creamy Shrimp Sauce, healthy doesn’t have to mean bland and boring. We jazzed up some red snapper filets with a creamy, light shrimp sauce. Our Outdoor Oven makes it so easy and convenient without heating the kitchen. We love that. Patti served it with store bought cole slaw and chilled glasses of white wine.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

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Prep Time: 15 minutes
Cook Time: 6 minutes per side @ 375 degrees (190c)
Grill:  Outdoor Oven
Pellets: Lumberjack Pecan

Ingredients: Red Snapper with Creamy Shrimp Sauce

• 1 ¼ lbs. Red Snapper filets
• Chef of the Future brand Floribbean Rub & Seasoning

Ingredients: Creamy Shrimp Sauce

• 2 Tablespoons butter
• 1 teaspoon olive oil
• 1 Tablespoon fresh garlic, minced
• 2/3 cup green onions, sliced
• ¼ cup flour
• 2 ½ cups low fat milk
• 1 ½ teaspoons dried tarragon
• 1 teaspoon white pepper
• ½ cup white wine, optional
• ¾ lb. small cooked shrimp

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

Directions: Red Snapper with Creamy Shrimp Sauce

Lightly coat fish with Chef of the Future Floribbean rub, to taste. In medium saucepot melt butter with oil.  Add onion, garlic and flour.
Stir until flour is lightly browned. Slowly whisk in milk, then seasonings.
Heat to boiling for five minutes stirring constantly.
Blend in shrimp.
During last six minutes of cook pour shrimp sauce over fish.

 

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

Cooking Directions:  Outdoor Oven

Cooking on the Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets.

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. We did 6 minutes per side @ 375 degrees (190c), perfect.

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

 

Red Snapper with Creamy Shrimp Sauce
A Outdoor Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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