Sauteed Snapper & Shrimp with Creole Sauce

Peel and devein the shrimp, reserving the shells for the sauce base.

Warm half of the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until lightly golden, 4 to 5 minutes.

Stir in the celery, red bell pepper, and diced hot chile pepper, and cook 2 minutes. Add the reserved shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 30 seconds.

Add the chopped tomatoes, water, white wine, and thyme. Bring to a boil, then reduce to a gentle simmer and cook, stirring occasionally, for 20 minutes. Remove and discard the shells. Season the sauce to taste with salt and pepper and keep at a gentle simmer.

In a shallow dish, whisk the flour with salt and pepper. Dredge the snapper fillets lightly, shaking off excess flour.

Heat half of the remaining oil in a large heavy skillet over medium-high heat. Sear half of the fish until golden, 1 to 2 minutes per side, then transfer the pieces into the simmering sauce.

Repeat with the remaining oil and fish, adjusting the heat as needed to avoid burning. Transfer all seared fish to the sauce.

In the same skillet, sauté the shrimp, turning once or twice, until pink and just curled, 1 to 2 minutes. Add the shrimp to the sauce and simmer together for 5 minutes to meld flavors.

Taste and adjust seasoning, then serve hot, garnished with chopped scallions.