Baked Stuffed Red Snapper

• 1 pound fresh shrimp, peeled and deveined
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon shortening, melted
• 1/4 cup water
• 6 slices bread
• 1 small green pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped celery
• 3/4 pint fresh oysters, drained and chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• Dash of dried whole thyme
• 8 red snapper fillets (about 4 pounds)
• Fresh parsley sprigs (optional)

1. Saute shrimp, onion, and garlic in shortening in a large skillet about 15 minutes over medium heat.
2. Sprinkle water over bread; mash and add to shrimp mixture. Add next 8 ingredients; simmer 10 minutes.
3. Place 4 fillets on a large broiler pan; evenly spoon one-fourth of stuffing mixture on each fillet. Top with reserved fillets, and fasten with wooden picks. Pour Creole Sauce over stuffed fillets.
4. Bake at 350u0b0 for 30 minutes or until fillets flake easily when tested with a fork.
5. Transfer stuffed fillets to a large serving platter; garnish with fresh parsley sprigs, if desired.
6. Note: 1 (5- to 7-pound) red snapper may be substituted for the fillets.

shrimp, onion, garlic, shortening, water, bread, green pepper, parsley, celery, fresh oysters, salt, pepper, bay leaf, thyme, red snapper, parsley sprigs

Taken from www.myrecipes.com/recipe/baked-stuffed-red-snapper-0 (may not work)