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Cajun Shrimp and Catfish




Source of Recipe


Cooking Light






List of Ingredients



• 2 Tbsp low-fat buttermilk
  
• 1 Tbsp low-salt blackening seasoning
  
• 1 1/2 lbs catfish fillets, cut into 1/2" strips
  
• Cooking spray
  
• 1 Tbsp butter
  
• 1 cup chopped green onions
  
• 1 cup presliced mushrooms
  
• 1/2 cup chopped fresh parsley
  
• 1 lb small shrimp, peeled & deveined
  
• 1/2 cup light Alfredo sauce (such as Contadina) *
  
• 1 Tbsp fat-free, less-sodium chicken broth
  
• 2 Tbsp grated fresh Parmesan cheese
  
• 5 1/2 cups hot cooked long-grain rice
  






Instructions



1. Preheat oven to 350 degrees.
   
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; saute 3 minutes. Add shrimp; saute 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over shrimp mixture; sprinkle with cheese. Bake 350 degrees for 20 minutes or until bubbly.
   
5. Serve over rice.
   






Final Comments


*I used Alfredo sauce power mix.