Huachinango Relleno

Huachinango Relleno

INGREDIENTS:

100 Grams of Gourmet Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water

1 Red snapper fish (size for taste and  boning

100 grams  Clean and raw shrimp

3 Butter teaspoons

1 Piece of foil

Salt and Pepper to Taste  

Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side.
In a saucepan put a teaspoon of water and fry the shrimps with salt and pepper for 3 minutes when time is done add 3 teaspoons of Gourmet Rio Mar Mole
Once the red snapper is clean, spread butter by inside and ouside , adding salt and pepper to taste.
Place it over foil and fill it with the shrimps with Mole, then firmly wrap it by the two edges, so, the steam is not leaving when baked.  Bake in the oven at 300°C for 15 minutes.
Remove it from oven, put it on a big plate and decorate it to taste.
* If desire, cook it in a steamer or a skillet, following the same procedures used for the oven.

Bon Appetit!!!!

Huachinango Relleno