Ruby Tuesday's New Orleans Seafood

Ruby Tuesday's New Orleans Seafood
Spicy broiled tilapia and shrimp in a creamy Alfredo sauce. Served at Ruby Tuesday's with steamed broccoli, slice of garlic bread, and rice pilaf with cheese and tomato on top.



2 1⁄2 lbs tilapia fillets
1 cup Alfredo sauce
3⁄4 lb shrimp, cleaned, shelled and deveined
2 tablespoons Creole/Cajun seasoning
3 tablespoons olive oil
4 tablespoons butter, divided
2 garlic cloves, finely minced (or 2 tablespoons of dried minced garlic)


Preheat oven to 425*.

Wash and dry tilapia fillets, spread with olive oil and Cajun/Creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.

While fish is baking, warm Alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.

When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.

Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of Alfredo sauce; (OPTIONAL) Sprinkle with grated, Parmesan cheese and a dusting more of Cajun/Creole seasoning.






Alfredo Sauce


½ cup butter
2 garlic cloves, minced
2 cups heavy cream
¼ teaspoon white pepper
¼ teaspoon salt
1½ cups grated Parmesan cheese


In a medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt.
Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
Serve hot.