Ruby Tuesday's New Orleans Seafood

Ruby Tuesday's New Orleans Seafood

INGREDIENTS

• 2 1⁄2 lbs tilapia fillets
• 1 cup alfredo sauce
• 3⁄4 lb shrimp, cleaned, shelled and deveined
• 2 tablespoons creole seasoning
• 3 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 garlic cloves, finely minced (or 2 tablespoons of dried minced garlic)

RUBY TUESDAY DIRECTIONS

Preheat oven to 425*.
Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
While fish is baking, warm alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.