1/4 cup chopped celery
1/2 cup chopped onions
1 tablespoon oil
1/2 lb. shrimp, peeled, deveined and chopped
3 tablespoons all-purpose flour
2 cups fat-free evaporated milk
2 ounces Sauterne wine
6 x 5-6 ounce filets of red snapper
Salt, black pepper, and Cayenne (red pepper)
Mix oil with onions and celery and cook in heavy iron pot over medium heat until onions are wilted. Add flour and milk, stirring constantly for 10 minutes, or until thick. Add shrimp; cook another 5 minutes.
Season with salt’ black pepper and Cayenne (red pepper) to taste. Add wine, stir and remove from fire. Set aside. Place each filet of snapper in an individual casserole dish. Cook in preheated oven d 350′ for 10 minutes or until fish is cooked. Pour sauce over fish, and sprinkle with breadcrumbs. Bake for another 5 minutes, or until brown.