Cajun Shrimp and Catfish

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

2 tablespoons low-fat buttermilk

1 tablespoon low-salt blackening seasoning

1 1/2 pounds catfish fillets, cut into 1/2-inch strips

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 alfredo sauce (such as contadina)

1 tablespoon fat-free, less-sodium chicken broth

2 tablespoons grated fresh parmesan cheese

5 1/2 cups hot cooked long-grain rice

parsley sprigs (optional)

Directions:

1. Preheat oven to 350°.
2. Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.
3. 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 1/2-quart shallow casserole coated with cooking spray.
4. Melt the butter in 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° for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.

By RecipeOfHealth.com