Snapper wtih Lemon-Butter Shrimp | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped