Cajun Shrimp & Catfish

By garciamoss

Creamy, rich, and decadent, this recipe for Cajun shrimp and catfish is perfect for those busy weeknights where you need to indulge a little after a long day. Filled with the flavors of Parmesan cheese, prepared Contadina alfredo sauce, rich mushrooms, zesty green onions, and fresh parsley for a dish that the whole family will love. Succulent shrimp and catfish come together in one phenomenal dish that you can serve in a casual setting or dress up and serve at a fancy dinner party.

Ingredients

• 2 tablespoons low-fat buttermilk
• 1 tablespoon low-salt blackening seasoning
• 1.5-pounds catfish fillets, cut into 1/2-inch strips
• nonstick cooking spray
• 1 tablespoon butter
• 1 cup chopped green onions
• 1 cup presliced mushrooms
• 1/2 cup chopped fresh parsley
• 1-pound small shrimp, peeled and deveined
• 1/2 cup light Contadina alfredo sauce
• 1 tablespoon fat-free, less-sodium chicken broth
• 2 tablespoons grated fresh Parmesan cheese
• 5 1/2 cups long-grain rice, cooked
• parsley sprigs, optional garnish

Preparation

Step 1

Preheat oven to 350°F.

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 mixture in a 2.5-quart shallow casserole coated with cooking spray.

Melt the butter in a pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350°F for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.