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Categories:
shrimp lemon juice Cajun seasoning mix olive oil onion green pepper yellow pepper stalks celery garlic tomatoes tomato sauce white wine kosher salt ground black pepper thyme parsley Worcestershire sauce green onions parsley white rice
Viewed: 34 - Published at: 2 years agoIngredients
- 1 pound fish fillets Swai, thawed and cut into 2-inch pieces
- 1 pound medium shrimp thawed, peeled and deveined
- 2 tablespoons lemon juice
- 2 tablespoons cajun seasoning mix
- 2 teaspoons olive oil
- 1 onion medium, chopped
- 1/2 green pepper large, chopped
- 1/2 yellow pepper large, chopped
- 2 stalks celery chopped
- 2 tablespoons minced garlic
- 14 1/2 ounces diced tomatoes with Garlic and Basil
- 4 ounces tomato sauce with Roasted Garlic
- 1 cup dry white wine
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 1 tablespoon dried parsley
- 2 teaspoons worcestershire sauce
- green onions
- fresh parsley
- white rice or Cooked Brown
Method
- Prepare Swai fillets and set aside. Place shrimp in a small bowl and coat with the lemon juice and Cajun seasoning and set aside. (**Note: For a spicier batch add a 1/4 tsp of cayenne pepper and 1/4 tsp paprika to the shrimp along with the Cajun seasoning mix.)
- Heat olive oil in a large soup pot, over medium heat. Add onion, peppers, celery and garlic and saute 5 minutes. Add the seasoned shrimp to the pot and saute for 5 minutes, stirring frequently.
- Add tomatoes, tomato sauce, white wine, salt, pepper, thyme and parsley to the pot, bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes. Add the Worcestershire sauce to the pot and stir, then carefully place the Swai fillets on top of the soup, gently pressing the pieces down into the juices. Cook for about 8-10 minutes over medium-low heat or until the fish is cooked through and opaque in color.
- Ladle soup over a scoop of cooked brown rice and garnish with chopped green onions and fresh parsley. Serve with a loaf of crusty french bread and a glass of red wine.
