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Stuffed Snapper

2 cups cooked chopped Shrimp or Crab Meat
1 (3 to 4 lb.) boned Snapper
2 eggs
1 cup cream
2 Tbsp. butter
1/2 cup chopped mushrooms, canned or fresh
2 tsp. chopped chives
1 Tbsp. flour
Salt and paprika to taste
4 Tbsp. sherry
2 lemons, sliced


NOTE: Add sherry and bake at 350 degrees F for 45 minutes.


Mix the Shrimp, egg and 1/2 cup of the cream together. Melt butter, add mushrooms and chives and saute until soft. Add flour and cook until bubbly. Add Shrimp mixture and cook until thick. Place fish in dish and put mixture between the two sides of fish. Pour out the rest. Garnish with lemon slices. Sprinkle with salt and paprika.


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