Cajun Shrimp and Catfish

Cajun Shrimp and Catfish
Photo by Randy Mayor

Ingredients

  • 1 tablespoon fat-free, less-sodium chicken broth
  • 1 tablespoon low-salt blackening seasoning
  • 1 tablespoon butter
  • ½ cup light Alfredo sauce (such as Contadina)
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 ½ pounds catfish fillets, cut into 1/2-inch strips
  • Cooking spray
  • + 15 more ingredients
    • ½ cup chopped fresh parsley
    • 1 pound small shrimp, peeled and deveined
    • Parsley sprigs (optional)
    • 5 ½ cups hot cooked long-grain rice
    • 1 cup chopped green onions
    • 1 cup presliced mushrooms
    • 2 tablespoons low-fat buttermilk
    • 1 tablespoon fat-free, less-sodium chicken broth
    • 1 tablespoon low-salt blackening seasoning
    • 5 ½ cups hot cooked long-grain rice
    • 1 cup chopped green onions
    • 1 cup presliced mushrooms
    • 2 tablespoons low-fat buttermilk
    • 1 tablespoon butter
    • ½ cup light Alfredo sauce (such as Contadina)

Preheat oven to 350°. Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixt...

View full recipe at My Recipes

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