Thanks to La Madeleine for this great recipe!
La Madeleine Smart Choices shrimp & tilapia provençal
prep time: 30 minutes
cook time: 15 minutes
cooking spray as needed
tilapia filet 6 oz
medium shrimp, peeled and deveined 12 count
yellow onion, diced ¼" ¼ cup
garlic, sliced thin 1 tbsp
kalamata olives, chopped 2 tbsps
diced tomatoes, divided 4 tbsps
fresh basil 4 leaves
reduced-fat tomato basil soupe ½ cup
vegetable stock ¼ cup
white wine, dry ¼ cup
sea salt to taste
fresh ground pepper to taste
fresh chopped curly leaf parsley 1 tbsp
Directions: Preheat oven to 400 degrees. Cut tilapia into 1-inch pieces and place with shrimp on a parchment-lined cookie sheet. sprinkle with sea salt and fresh ground pepper (to taste), then roast in preheated oven for 10 minutes or until shrimp is opaque. Heat a sauté pan over medium heat for 30 seconds. away from the flame, add cooking spray and heat for 30 seconds. sauté onions until almost translucent, then add garlic and cook until slightly browned. Add kalamata olives and half of the tomatoes and cook for 30 seconds. tear and add fresh basil, la Madeleine reduced-fat tomato basil soupe, vegetable stock and wine. bring to a boil, then simmer for 2 minutes. Add cooked tilapia and shrimp to the sauce. Stir gently to combine, being careful not to break up the fish. Season with sea salt and fresh ground pepper. Place in two soup bowls, and garnish with chopped parsley and remaining diced tomatoes. serve with your favorite rice pilaf, couscous or quinoa.
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