Let’s Eat: SS Hookers

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FORT MYERS, Fla.- Chef John Feagans from SS Hookers stops by the WINK studio to share one of his delicious recipes.

Snapper Bienville Recipe:

Two, 6-8 ounces portion lightly dredged in corn flour, pan fried in olive oil.

Add a teaspoon of chopped bacon and saute until it’s slightly brown.

Add a teaspoon of fine diced green onion, clove crushed garlic, and two tablespoons of diced crimini mushroom.

Add 4 ounces of small shrimp, 1/4 cup heavy cream, a teaspoon of Parmesan cheese, a teaspoon of unsalted butter and dash sherry. Salt and pepper to taste.

After you saute the fish and browning bacon, add remaining ingredients and reduce till shrimp is cooked and cream has thickened.

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