Tilapia Fillets With a Creamy Shrimp Wine Sauce
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.
Ingredients
- 4 5 oz Tilapia Loins
- 1 lb Raw Jumbo Shrimp
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp flour
- 2 cups White Zinfandel Wine
- 3/4 cups heavy cream
- 1/2 cup flour for dredging
- 1/2 tsp ground black pepper
- 1 tsp of salt
- vegeta all purpose seasoning for shrimp
Instructions
- 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.
