INGREDIENTS
Red Beans and Rice (recipe follows, optional) | |
6 | skinless catfish fillets (6 ounces each) |
12 | frozen, deveined, shelled large shrimp, thawed |
1/3 | cup olive oil |
1 | teaspoon dried thyme |
1 | teaspoon dried oregano |
2 | cloves garlic, minced |
1/2 | teaspoon salt |
1/2 | teaspoon black pepper |
1/8 | to 1/4 teaspoon ground red pepper |
6 | sheets (15X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray |
PREPARATION:
- Preheat oven to 450°F. Prepare Red Beans and Rice, if desired.
- Place catfish and shrimp in resealable food storage bag. Combine oil, thyme, oregano, garlic, salt, black pepper and red pepper in small bowl. Add to bag. Seal bag; turn bag to coat fish and shrimp. Marinate 30 minutes.
- Remove fish and shrimp from marinade; discard remaining marinade. Place one fish fillet in center of 1 foil sheet. Top with 2 shrimp.
- Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining fish, shrimp and foil sheets to make 5 more packets. Place packets on baking sheet.
- Bake 25 minutes. Let stand 5 minutes. Open packet and transfer contents to serving plates. Serve with Red Beans and Rice.
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