Shelly's Recipe

CAJUN TILAPIA WITH A CREAM CHEESE SHRIMP SAUCE

Category: Fish and Seafood

2 tsp. blackened seasoning, divided
1 tsp. lemon pepper seasoning
1 tsp. garlic powder
1 tsp. Gumbo filé powder
2 tsp. Cajun gumbo seasoning mix, divided
2 tsp. ground red pepper (cayenne), divided
6 tilapia fillets
1 cup (2 sticks) butter, divided
3 cloves garlic, chopped
1/2 cup sliced green onions
1/2 cup sliced Portobello mushrooms
1/2 cup condensed cream of celery soup
1 pkg. (8 oz.) cream cheese, softened
1/2 cup heavy cream
3 tsp. parsley flakes, divided
1 lb. uncooked deveined peeled medium shrimp
1/2 cup shredded mozzarella cheese

Place 1 tsp. each of blackened seasoning, lemon pepper, garlic powder, gumbo file, cayenne pepper and Cajun gumbo seasoning mix in a bowl; mix. Season the tilapia by rubbing the seasoning mixture on both sides of the fillets.

Melt 1 stick of butter in a large skillet over medium-high heat. Place tilapia in the pan; cook first side. Continue to monitor this pan and turn fish once first side is browned.

Meanwhile, melt remaining stick of butter in second large skillet over medium-high heat. Add chopped garlic, green onions, mushrooms, cream of celery soup, cream cheese and heavy cream; stir gently to ensure a well-blended sauce.

Once fish is browned on both sides, lower the heat on the pan to keep the fish warm, but not overcooked.

To the cream cheese sauce, add 1 tsp. each of blackened seasoning, cayenne pepper, gumbo seasoning mix and parsley; mix well. Add the shrimp, stirring until the shrimp turns bright pink. Add mozzarella; stir until sauce is well blended. Place tilapia on a serving platter. Top the tilapia with the creamy sauce. Place 2 tsp. of parsley flakes across the dish for garnish. Yield: 6 servings.