Ingredients:
- 2 pounds of tilapia, cut into four serving pieces
- 1 onion, chopped
- 1 clove of garlic, crushed, or 1 teaspoon crushed garlic from a jar
- 1 teaspoon crushed oregano
- ½ teaspoon basil
- ½ teaspoon salt
- ½ cup of dry white wine
- 1 small package of frozen peas and carrots
Ingredients for the shrimp stuffing:
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1 cup half and half
- ½ pound of baby shrimp, or larger shrimp, chopped
- ½ teaspoon of salt
- ¼ cup of parsley, chopped
Garnishes:
- Shredded lettuce
- 1 small jar sliced green olives with pimientos
- 1 boiled egg, chopped
- Freshly grated black pepper
Preparation:
Put the onion, garlic, oregano, basil, salt and wine in a skillet and heat to a simmer.
Place the tilapia in the pan.
Cook the tilapia until it flakes with a fork, about ten minutes.
While the tilapia cooks, make a white sauce for the shrimp as shown in the next steps.
Place the butter in a saucepan and melt it.
Sprinkle the flour over the butter and whisk them together.
Slowly add the milk a little at a time. The sauce will be very thick and pasty.
When the sauce is whisked smoothly with no lumps, begin adding the half and half a little at a time, whisking well after each addition.
Add the salt and parsley, and stir.
Add the shrimp and stir.
Place the shredded lettuce on a plate.
Place the tilapia fillets on top of the lettuce.
Spoon the shrimp mixture on top of the tilapia.
Sprinkle green olives and chopped egg over the top.
Grate a small amount of pepper over the fish.
Cook the peas and carrots in the microwave and top with a small amount of chopped parsley. Serve it as a side vegetable dish.
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