Seafood saute

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Seafood Cream Sauce:
2 oz olive oil
Tbsp. minced garlic
2 Tbsp. white onions finely minced
2 onions finely minced
2 Tbsp. red peppers diced
1 tsp. thyme
1 tsp. salt
Dash of tabasco
8 oz alfredo
¼ cup water
1.4 cup Sherry
½ tsp. paprika

Place all vegetables and seasoning in Stock pot and cook on medium heat until onions are tender. Add red peppers, Tabasco, Lobster base and mix thoroughly. Add Alfredo stir in and then add water to pot allow to reach 150 degrees then add sherry and paprika incorporate and remove from heat.

Seafood Mixture (Cook all seafood)
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 pound of tilapia
1/2 pound shrimp
3 oz crab meat
1/2 cup of Kokopelli Chardonnay
2 Tbsp. sauteed diced onions
¼ cup mushroom slices
1 tsp. redfish seasoning

Over low heat add olive oil, minced garlic, Tilapia, shrimp onions and mushrooms. Saute until vegetables are soft and add Chardonnay. Allow fish to steam and reduce then add Crab meat and redfish seasoning, mix in and remove from heat. 

Place seafood mix into warmed tortilla, top with two ounces of seafood sauce and top with shredded mozzarella. Serve immediately.