Ingredients:
- Cream Of Mushroom Soup20 Ounces
- Small Shrimp1 PoundsPeeled
- Green Onions1 CupsSliced
- Parsley1/2 CupsChopped
- Mushrooms1 CupsSliced
- Butter1/2 Cups
- Mayonnaise4 Tablespoons
- Cajun Blackened Seasoning2 Teaspoons
- Catfish Fillets1.5 PoundsSliced into strips
Preparation mode:
1) Coat the Catfish fillet strips with Blackened fish seasoning.
2) Then coat the fish with mayonnaise and transfer to a bowl. Seal the beal and refrigerate for almost an hour.
3) Heat up butter in a skillet over moderate flame. Fry the refrigerate fish on both sides to sear it.
4) Set up the seared fillet strips on a baking dish.
5) Heat up more butter in the skillet over moderate flame. Stir fry the mushrooms until brown.
6) Add green onions and parsley, followed by shrimp. Stir fry and turn the flame down to low.
7) Fry until the shrimp turns soft and tender.
8) Add cream of shrimp soup and coat the ingredients readily in it. Heat through.
9) Top the baking dish fish fillet strips with the prepared soup mixuture. Bake for half an hour in the preheated oven. Serve!
2) Then coat the fish with mayonnaise and transfer to a bowl. Seal the beal and refrigerate for almost an hour.
3) Heat up butter in a skillet over moderate flame. Fry the refrigerate fish on both sides to sear it.
4) Set up the seared fillet strips on a baking dish.
5) Heat up more butter in the skillet over moderate flame. Stir fry the mushrooms until brown.
6) Add green onions and parsley, followed by shrimp. Stir fry and turn the flame down to low.
7) Fry until the shrimp turns soft and tender.
8) Add cream of shrimp soup and coat the ingredients readily in it. Heat through.
9) Top the baking dish fish fillet strips with the prepared soup mixuture. Bake for half an hour in the preheated oven. Serve!
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