Cajun Shrimp and Catfish

Randy Mayor; Lydia DeGaris-Pursell

Yield: 8 servings (serving size: about 3/4 cup of shrimp mixture and about 2/3 cup of rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 28%
  • Fat: 12g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.4g
  • Carbohydrate: 35.7g
  • Fiber: 1.1g
  • Cholesterol: 139mg
  • Iron: 3.7mg
  • Sodium: 511mg
  • Calcium: 110mg

Ingredients

  • 2 tablespoons low-fat buttermilk
  • 1 tablespoon low-salt blackening seasoning
  • 1 1/2 pounds catfish fillets, cut into 1/2-inch strips
  • Cooking spray
  • 1 tablespoon butter
  • 1 cup chopped green onions
  • 1 cup presliced mushrooms
  • 1/2 cup chopped fresh parsley
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup light Alfredo sauce (such as Contadina)
  • 1 tablespoon fat-free, less-sodium chicken broth
  • 2 tablespoons grated fresh Parmesan cheese
  • 5 1/2 cups hot cooked long-grain rice
  • Parsley sprigs (optional)

Preparation

  1. Preheat oven to 350°.
  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; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350° for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.
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