Ruby Tuesday New Orleans Seafood
2½ pounds tilapia fillets
3 tablespoons olive oil
2 tablespoons Creole seasoning
1 cup Alfredo sauce
4 tablespoons butter
2 finely minced garlic cloves
¾ pound shelled shrimp
Parmesan cheese, for garnish
Preheat the oven to 425°F. Wash and dry the tilapia fillets and spread olive oil and Creole seasoning on them, to taste.
Place in a well-oiled baking pan and bake for 8–10 minutes, until just white. While the fish is baking, warm the Alfredo sauce in a small pan.
In a fry pan, melt 4 tablespoons of butter. Add the garlic and shrimp and sauté for about 5 minutes.
Remove fish from oven. Carefully place the fillets onto plates and top with cooked shrimp and ¼ cup of
Alfredo sauce. Sprinkle with grated Parmesan cheese and a dusting more of Creole seasoning.