BAKED TILAPIA with SHRIMP
Olive Garden Restaurant Copycat Recipe
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
12 raw peeled deveined shrimp, large (about 26-30 per pound)
4 tilapia or other white fish filets
1 onion, medium, finely minced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon dried thyme
salt and pepper, to taste
2 tablespoons minced parsley, optional
Preheat oven to 150 degrees.
Place 2 tablespoons of olive oil and the butter in large saute pan and heat over medium high heat. Saute the shrimp for about 2 minutes per side or until almost cooked through. Remove to an oven safe dish and set aside.
In the same pan cook the fish filets, 2 to 3 minutes per side or until almost cooked through. Place in the dish with the shrimp. Cover loosely with foil and place in oven to keep warm.
To the same saute pan add the shallot and garlic and 1 more tablespoon of olive oil. Saute until the shallot begins to soften and turn golden. Add the wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in cream, thyme, and salt and pepper. Reduce heat to low and simmer about 1 minute more. Do not allow the cream sauce to boil.
Divide the fish and shrimp evenly between 4 serving plates. Pour the wine cream sauce over and garnish with minced parsley if desired. Serves 4.
Notes: Red snapper, flounder or ocean perch are suitable tilapia substitutes.