These tilapia fillets are served with a creamy shrimp wine sauce. It's done easy and made in one frying pot! The sauce evaporates and creates a gourmet sauce that is way better than a sauce you may have tried at a chain restaurant.
45 oz Tilapia Loins
1lbRaw Jumbo Shrimp
2cupsWhite Zinfandel Wine
1/2cupflour for dredging
1/2tspground black pepper
vegeta all purpose seasoning for shrimp
Season thawed, washed and patted dry shrimps with Vegeta season to taste. Set aside.
Season Tilapia loins with salt and pepper and set aside.
Dredge the tilapia loins in 1/2 a cup of flour until well coated.
Heat butter and olive oil a large non-stick skillet over medium heat.
Fry the breaded fish for about 4 minutes on each side; remove.
Add the minced garlic and stir for a minute; then add the shrimp and sear on each side. Sprinkle shrimp with 2 tbsp of flour and Increase heat to High incorporating the flour into the shrimp.
Slowly add the wine and boil over high heat for 2 minutes. Then reduce the heat to low and simmer wine for 7 minutes.
After 7 minutes add the cream and continue to simmer for another 7-10 minutes, stirring occasionally.
To serve place a fillet onto a serving plate and ladle the shrimp sauce over the fillet. Serve warm.