Caddo Plate Recipe
Tilapia and jumbo shrimp sauteed with our Snappy seasoning. Topped with a creamy cheese sauce, mixed with pico de gallo, and served over a bed of basil white rice.
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Ingredients
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Seafood
Seasoning
Cheese Sauce
Pico de Gallo
Basil White Rice
Method
Prepare the Rice
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, cover, and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
Add Basil
Once the rice is cooked, remove from heat and fluff with a fork. Stir in 2 tablespoons of chopped basil and set aside.
Prepare the Pico de Gallo
Mix Ingredients
In a bowl, combine 1 cup of diced tomatoes, 1 medium diced red onion, 1 tablespoon of chopped cilantro, 1 tablespoon of lime juice, and 1 teaspoon of salt. Mix well and set aside.
Cook the Seafood
Sauté the Seafood
In a large skillet over medium heat, add 2 tablespoons of Snappy seasoning. Add the 2 pieces of tilapia fillets and 1 cup of jumbo shrimp. Cook for about 4-5 minutes per side or until the seafood is fully cooked and lightly browned.
Prepare the Cheese Sauce
Make the Cheese Sauce
In a saucepan over low heat, combine 4 oz of cream cheese, 1 cup of shredded cheddar cheese, and 1 cup of milk. Stir continuously until the cheese is melted and the sauce is creamy.
Assemble the Caddo Plate
Plate the Dish
On a serving plate, place a generous portion of the basil white rice as the base. Top with the sautéed tilapia and shrimp. Drizzle the creamy cheese sauce over the seafood and finish with a spoonful of pico de gallo.
