first class alfredo shrimp tilapia vest

alfredo shrimp tilapia

yummy
Meat And Seafood

ALFREDO SHRIMP TILAPIA

This is my version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic cooked shrimp. I'm not very good at copycatting recipes, but we had this last night and it was mighty fine.

Ingredients

  • 2 1⁄2lbs tilapia fillets
  • 1cup alfredo sauce
  • 3⁄4lb shrimp, cleaned,shelled and deveined
  • 2tablespoons creole seasoning
  • 1sweet red pepper, sliced very thin into slivers
  • 3tablespoons olive oil
  • 4tablespoons butter, divided
  • 2cloves garlic, finely minced
  • 3tablespoons grated romano cheese or 3 tablespoons parmesan cheese, for topping

Direction

  1. Preheat oven to 425*.
  2. Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
  3. Place in well oiled baking pan, bake for 8-10 minutes, until just white.
  4. While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
  5. Warm alfredo in a small saucepan.
  6. In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
  7. When fish is ready, remove from pan from oven.
  8. Carefully remove fillets, 4 per plate.
  9. Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
  10. Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
  11. If you like, you can put this under the broiler for about a minute.