New Orleans develops amazing flavors in their dishes by adding seafood to their menu. They make the Tilapia Fillets that are tossed with heavenly tasty Alfredo sauce and are topped with shrimp. Ruby Tuesday New Orleans Seafood is a great dish I have tried in recent months as I love exploring new restaurants.
The only secret for good seafood is having the art of cooking, baking, frying, and boiling. If you are expert enough to handle the seafood you will definitely make the best food to serve.
INGREDIENTS
- 2 1/2 lbs tilapia fillets
- 1 cup Alfredo sauce
- 3/4 lb shrimp, cleaned and shelled
- 2 tablespoon creole seasoning
- 3 tablespoon olive oil
- 4 tablespoon butter, divided
- 2 garlic cloves, finely chopped
Instructions to make Ruby Tuesday New Orleans Sea Food
- Firstly, wash the Tilapia fillet and put them in a bowl. Squeeze some olive oil over it. Add the seasonings that we call the creole seasonings.
- Adjust the seasonings according to your taste and liking. Bring a baking pan of the preheated oven which should be oiled enough to prevent sticking.
- Spread the fillets in the pan and put them in the oven. Bake for 10-15 minutes and wait until cooked through and turn white completely.
- In this entire duration of baking your fish, warm up your Alfredo sauce in a separate pan.
- Take a frying pan and in the heated butter, saute the chopped garlic and also stir fry the prepared shrimp.
- In the meantime your fish is ready. Get it out of the oven. You can also keep it in the broiler for a minute but the step is completely optional. You can skip it if you want to.
- Put the fillets in the serving plate carefully, dress it with the prepared shrimp and toss in the Alfredo sauce.
- Shower the shredded cheese at the top with another sprinkle of Creole seasonings.
FAQs?
Can we store it for a long time after cooking?
You can store the New Orleans seafood for about one to two days. It cannot be stored for a long time as it will lose its taste but you can store the leftovers for later consumption.
Can we use simple sour cream instead of Alfredo sauce?
Nope, as there is a huge difference between the taste and flavor of these two. Alfredo sauce is the mandatory part of the New Orleans seafood which magnifies its taste.
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Ruby Tuesday New Orleans Seafood Recipe
Ingredients
- 2 1/2 lbs tilapia fillets
- 1 cup Alfredo sauce
- 3/4 lb shrimp cleaned and shelled
- 2 tablespoon creole seasoning
- 3 tablespoon olive oil
- 4 tablespoon butter divided
- 2 garlic cloves finely chopped
Instructions
- Firstly, wash the Tilapia fillet and put them in a bowl. Squeeze some olive oil over it. Add the seasonings that we call the creole seasonings.
- Adjust the seasonings according to your taste and liking. Bring a baking pan of the preheated oven which should be oiled enough to prevent sticking.
- Spread the fillets in the pan and put them in the oven. Bake for 10-15 minutes and wait until cooked through and turn white completely.
- In this entire duration of baking your fish, warm up your Alfredo sauce in a separate pan.
- Take a frying pan and in the heated butter, saute the chopped garlic and also stir fry the prepared shrimp.
- In the meantime your fish is ready. Get it out of the oven. You can also keep it in the broiler for a minute but the step is completely optional. You can skip it if you want to.
- Put the fillets in the serving plate carefully, dress it with the prepared shrimp and toss in the Alfredo sauce.
- Shower the shredded cheese at the top with another sprinkle of Creole seasonings.
