Cajun Shrimp & Catfish

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Yield

8 servings (serving size: about 3/4 cup of shrimp mixture and about 2/3 cup of rice)

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

Preheat oven to 350°.

Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.

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.

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.