Ingredients for Ruby Tuesday S New Orleans Seafood Copycat
- 2 (6-ounce) tilapia fillets
- Alfredo Sauce
- 1 pound peeled and deveined shrimp
- Creole seasoning (to taste)
- 1 tablespoon olive oil
- 3 tablespoons butter
- Garlic Cloves
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How to Make Ruby Tuesday S New Orleans Seafood Copycat
- Preheat oven to 425°F (220°C).
- Wash and dry 2 (6-ounce) tilapia fillets. Drizzle with 1 tablespoon olive oil and sprinkle generously with creole seasoning (amount to taste).
- Place fillets in a well-oiled baking pan. Bake for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is baking, warm 1 cup of Alfredo sauce in a small saucepan over low heat.
- In a medium fry pan, melt 3 tablespoons butter over medium heat. Add 2 cloves minced garlic and 1 pound peeled and deveined shrimp. Sauté for 5-7 minutes, or until the shrimp turns pink and opaque.
- When the fish is almost cooked, you can broil it for about 1 minute to add a nice char (optional).
- Carefully remove the tilapia fillets from the oven and place them on serving plates.
- Top each fillet with the cooked shrimp and 1/4 cup of warmed Alfredo sauce.
- Sprinkle with 2 tablespoons grated Parmesan cheese and a light dusting of creole seasoning.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
0g
Fat
52g
Carbs
0g
