Ruby Tuesday's New Orleans Seafood - Copycat

“A 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.”
READY IN:
20mins
SERVES:
4
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

  • 1133.98 g tilapia fillets
  • 236.59 ml alfredo sauce
  • 340.19 g shrimp, cleaned, shelled and deveined
  • 29.58 ml creole seasoning
  • 44.37 ml olive oil
  • 59.16 ml butter, divided
  • 2 garlic cloves, finely minced (or 2 tablespoons of dried minced garlic)

Directions

  1. Preheat oven to 425*.
  2. Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
  3. While fish is baking, warm alfredo in a small saucepan.
  4. In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
  5. When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
  6. 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 creole seasoning.

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