This easily prepared recipe started back in the early 1980’s while staying at Mac Rae’s Fish Camp in Old Homosassa, with family and friends for the Thanksgiving weekend. This holiday tradition of staying at Mac Rae’s lasted at least 10 years, and this “gourmet feast” was always served the day after Thanksgiving, with fresh Redfish caught that day. Of course, we had turkey sandwiches while on the boat!
First, have a glass casserole dish large enough to fit two nice Redfish fillets. Cover the bottom of the dish with crumbled Ritz Crackers, then lay the two fillets on top of the crackers. Next season the fillets with 3oz of melted garlic butter, then generously sprinkle Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning over the fillets. Next, cover the fillets with another layer of finely crushed Ritz Crackers.
The next layer requires about 2 pounds of fresh Shrimp, cleaned and de-veined. Layer the shrimp on top of the filets. Repeat the process above, first with the 3oz of melted garlic butter and then with the Blackened Redfish Magic, then top with another layer of finely crushed Ritz Crackers.
Bake in the oven at 350 degrees for around 20 to 25 minutes or until the fish is almost done. The final step is to grate fresh Parmesan and Romano cheese over the top and place back in the oven until the cheese has melted and the fish flakes with a fork.
Whether it’s fish, shrimp, garlic, herbs or cheese, FRESH is always best! Open a bottle of your favorite Chardonnay and imagine you’re in Old Homosassa while enjoying this “gourmet feast”!!!