My parents just spent the weekend with us and when they went home, they left some of the shrimp they had bought with us! Thanks Mom & Dad! I froze most of it, but decided to concoct something for dinner with a little of it. I had some tilapia in the freezer, so here’s what I came up with.
Creamy Shrimp & Mushrooms over Tilapia
2 tilapia filets, rinsed and patted dry
approx 1 lb shrimp, peeled and deveined
5 mushrooms, washed, trimmed and sliced
1 tbsp butter
2 tbsp flour
1/4 cup white wine
blackened seasoning, garlic powder, onion powder, white pepper and salt
1 yellow onion, sliced (next time I think I’d dice it)
2 cloves garlic, chopped
1 cup whipping cream
1/4 cup Italian cheese blend
Lightly coat the tilapia with olive oil and season both sides with the blackened seasoning, salt, and onion and garlic powders. Set aside.
Add the 1 tbsp butter and about 1 tbsp olive oil to a large nonstick skillet and melt over medium-high heat. Add the onions and mushrooms and cook a few minutes, until soft. Add the garlic and cook for one more minute. Add the wine and the shrimp (you may season lightly with salt and white pepper). Cook until the shrimp are no longer pink. Add 2 tbsp flour and stir in, coating well. Cook for one minute. Add whipping cream and cheese, cook until warmed through. Spray a small casserole with nonstick spray and pour this mixture in. Bake at 350 until turning golden on top and bubbly.
While that’s baking, heat 1-2 tbsp olive oil in a clean nonstick skillet. Add the tilapia and cook until golden on each side. Set aside on paper towels to drain the oil.
Serve tilapia with the shrimp cream sauce over the top.
And if you happen to have leftovers of the creamy shrimp and mushroom sauce, or just want to fix it for breakfast…