- 6-8 tilapia fillets
- Vegetable oil
- 4 cups flour, for dredging
- 1 bunch fresh curly parsley
- 8-24 shrimp (size 21-25)
- Lawry's Seasoned Salt, pinch of cumin, garlic salt, salt and black pepper to taste.
- 1 head of fresh garlic, peeled
- 1 8-ounce jar Dijon mustard (preferably Grey Poupon)
- 1 quart heavy cream
- 5 tablespoons salted butter
Preheat oven to 300.
Combine Lawrys Seasoned Salt, a pinch of cumin and a pinch of garlic salt in a small bowl. Set aside.
Pulse peeled garlic in a food processor until evenly minced. On a cutting board, mince parsley. Set both aside.
Peel the shrimp, removing tails, and transfer to a second cutting board. Lay shrimp flat and cut each half lengthwise. Devein as needed. Set aside.
Season both sides of tilapia fillets lightly with prepared salt mixture.
Heat half an inch of vegetable oil in each of two saut pans over medium-high heat.
Season flour with pepper to taste, then dredge tilapia fillets to coat and add them gently to the hot oil.
Cook until golden, then transfer to a clean sheet pan, and put it in the warm oven while you prepare the Mornay sauce.
In another large saut pan, saut stick of butter and fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and 3 tablespoons of Grey Poupon Dijon mustard.
When the shrimp are cooked, add Boursin cheese. Let the sauce thicken. Season further with salt, pepper, garlic salt or Grey Poupon to taste.
Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish, top with 6 shrimp halves, and sprinkle a pinch of parsley over the dish to finish.