1 Red Snapper, 2 lbs. or more
2 tsp. salt
2 tbsp. butter

Tell your fishmonger to leave the head and tail on when he dresses your fish because it looks so pretty. When you get home, wash the fish inside and out with cold water and dry it. Rub salt into fish inside and out, then fill it with Shrimp Stuffing.

SHRIMP STUFFING:

1 egg, beaten
3 tbsp. onion, chopped
1/4 c. celery, chopped
4 tbsp. butter
1/2 c. shrimp, cooked and chopped
2 slices bacon, cooked and crumbled
Salt and pepper to taste
1 c. bread crumbs

Saute' the onion and celery in a pan with 4 tablespoons of butter, but don't brown them. Pour the sauteed onion and celery and butter into the bowl and stir. Stuff fish, then sew it up or use skewers. Melt 2 tablespoons butter and rub over the fish. Put fish in greased pan, put pan in preheated oven to 350 degrees, and bake it until the fish flakes easily when stuck with a fork. (About 40 minutes).