Garlic and Herb Tilapia and Shrimp with Brie Mac-n-Cheese and Brussel Sprout and Asparagus Warm Salad

This is a beautiful plate to just look at! Pan seared tilapia covered with sauted garlic shrimp accompanied by my famous Brie Mac-n-Cheese and then a Brussel Sprout and Asparagus Warm Salad... A feast for the eyes and the mouth!

Garlic and Herb Shrimp and Tilapia

Serves 4

1 lb tilapia filets
1/2 lb 51-60 count shrimp, cleaned and deveined
1 tbsp cajun seasoning
1 tbsp garlic powder
1 tbsp dried parsley flakes
1/3 cup EVOO

1. Drizzle EVOO into large saucepan and turn to medium to medium-high heat.
2. Pat the tilapia filets dry and prepare your spices.
3. Sprinkle cajun seasoning, garlic powder, and dried parsley flakes on both sides of the tilapia.
4. Add the filets to the skillet making sure not to overcrowd.
5. Cook each side for 2 to 3 minutes.
6. While the fish is in the pan, make sure your half pound of shrimp is cleaned and deveined.
7. Dust shrimp with garlic powder, dried parsley, Tony Chachere's Creole Seasoning and add to the top of the tilapia.
8. Cover with the lid.
9. Once shrimp turn bright pink, plate and serve up.

Brie Mac-n-Cheese

Serves 6-8

1/2 lb Brie Cheese
7 oz La Moderna Elbow Macaroni (found on the Hispanic food aisle)
8 wedges Laughing Cow Swiss Cheese
3 tbsp Best Life Spread w/ Olive Oil
1/3 cup Milk
3 tbsp Butter
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Cook pasta following instructions on the package.
2. Remove the rind from the Brie cheese.
3. Turn off the heat and drain the pasta and add the Brie, butter, milk, and Laughing Cow Swiss cheese to the pot.
4. Add salt and pepper to taste and mix all the ingredients very well.
5. Plate and serve!

Brussel Sprouts and Asparagus Warm Salad

Serves 4

1/2 lb Brussel Sprouts
1/2 lb Asparagus, roughly chopped
10 oz Spring Mix Salad
1 tbsp Minced Garlic
2 tbsp Rice Vinegar
Juice of half of a Lemon
1/4 cup of Marinated Roasted Red Bell Peppers (Jarred or Canned), roughly chopped
2 tbsp Parmesan Cheese, grated

1. Take the EVOO from the pan with the tilapia and shrimp and put the brussel sprouts, chopped asparagus, minced garlic, rice vinegar, lemon juice, Roasted Red Bell Peppers, and Parmesan Cheese into the pan and saute them up.
2. Lay the Spring Mix Salad out on the plate and top with the sauted vegetables.
3. Take the beautiful flavor filled mixture left in the skillet and drizzle it over the salad (hence the name "Warm Salad") as a delicious, decadent dressing and serve it up!