How to make it

  • Peel shrimp and remove veins. Cut fish fillet into 1 to 1-1/2 inch cubes
  • Heat oil and butter together in a large skillet
  • Mince garlic and saute lightly, until fragrant, don't brown
  • Dump all seafood into the oil and turn to coat
  • Sprinkle some salt and fresh ground black pepper over the seafood and saute on medium-high until shrimp is pink and fish turns solid color.
  • Lower heat.
  • Squeeze lemon juice into the skillet, add tomatoes cut in halves, sprinkle cayenne and onion powder, add capers. Heat through, cover and saute on medium-low for about 10 minutes.
  • Add green peas, heat through and saute another 5-7 minutes. Add parsley.
  • Remove the lid, turn the heat off, sprinkle Parmesan, if you can't live without it.
  • Serve immediately, enjoy with fresh or toasted sourdough bread or by itself.
  • What I liked about it was that it wasn't as strong as most creole-inspired dishes, and wasn't swimming in tomato sauce like Cioppino. Yet, it was zesty from garlic and lemon, and very juicy because it was sauteed, not fried.
  • I'll post a photo next time I cook it. It was so good, we didn't even think of making a photo.

People Who Like This Dish 2
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    " It was excellent "
    elgab89 ate it and said...
    Hahaha, I am a cheese junkie - I will add the Parmesan, for sure!
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