Royal Poinciana Pompano With Shrimp Stuffing Recipes

ROYAL POINCIANA POMPANO WITH SHRIMP STUFFING

Royal Poinciana Pompano With Shrimp Stuffing image

The aristocrat of Southern fish. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, flesh has a mild, delicate flavor. Pompano is considered by many to be America's finest fish and a little on the expensive side. Pompano is available whole and in fillets, both fresh and frozen. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Very Low Carbs

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups shrimp, cooked and peeled
2 eggs
1 cup cream, divided
1/2 cup mushroom, chopped
1/4 cup sherry wine
salt
ground pepper
paprika
6 lbs boned pompano

Steps:

Preheat oven to 350°F.
Grind shrimp.
Beat eggs and half of the cream together.
Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
Spread mixture on half the pompano.
Fasten the two halves of fish together and place in baking dish.
Pour remaining cream over the fish and bake for 45 minutes.

Nutrition Facts : Calories 1002.2, Fat 57.8, SaturatedFat 24.4, Cholesterol 488.8, Sodium 503.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.7, Protein 102.8

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