A few weeks ago, my brother called me and said he had a great new recipe from a woman who lived in Louisiana. I told him to make it and then I would come over to "sample" it. He made it and it came out great. It was so good, I decided to post it here for you all. Enjoy!
Tilapia and Shrimp Etouffee
Ingredients:
1 stick of butter
Thinly sliced green onion
1 red bell pepper chopped
1 pound of peeled and de-veined shrimp
6 tilapia fillets
white rice
1 can of cream of chicken
Creole seasoning
1 can of diced tomatoes (rotel)
1 small can of tomato sauce
Garlic powder
Old Bay seasoning
Directions:
1. In a large skillet, add the butter, the green onion, red bell pepper, and shrimps. Cook over medium heat until the shrimp is done (about 8 minutes). In the same skillet, add the cream of chicken and the creole seasoning (creole seasoning to taste, DO NOT MAKE TOO SALTY...remember seafood is already a little salty).
2. Next, add the diced tomatoes (I like the Rotel diced tomatoes because of the green chile's). Let everything in the skillet simmer for about 5 minutes. Then, add a little tomato sauce (just to add color). You do not want your etouffee too soupy.
3. Meanwhile, season your tilapia with garlic powder, old bay seasoning (again not too heavy with old bay because fish is naturally salty). Place fish in a shallow baking dish. Add butter to the pan. Bake fish in the oven uncovered on 350 degrees for about 10-15 minutes or until fish flakes easily with fork. YOU DO NOT WANT TO OVER COOK YOUR FISH.
4. Cook some white rice (our favorite is parboiled rice).
How to plate your dish:
1. Put a scoop of rice in a bowl. Place a piece of fish on top of the rice. Pour the etouffee sauce on top of fish and rice. Serve with sliced french bread or crackers.
No comments:
Post a Comment