This version is simple, using only sweet baby peas, but it's equally delicious with mushrooms, carrots, and/or broccoli florets. You can add minced parsley or chervil if you like, or for a bit of color and zing, add a teaspoon or two of hot pepper sauce.
You can use any firm, mild fish here (catfish and snapper are excellent), but good old economical tilapia is ideal. Crab-flavored surimi is used here, but if you want to use real crab, it would only make it even better!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
- 3 Tbsp butter
- 1 cup chopped onion
- 3 Tbsp all purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp ground nutmeg
- Pinch of cayenne pepper (optional)
- 12 oz tilapia fillets, cut into 2 inch pieces
- 6-8 oz peeled and deveined cooked shrimp (any size, but Medium to Extra Large are best here)
- 4 oz flake or chunk style crab surimi
- 1 cup (or more) frozen baby peas (and/or sauteed mushrooms, steamed broccoli florets, cooked carrots, etc)
Add the milk a bit at a time (start with a couple of tablespoons and increase as you go along), whisking or stirring well to incorporate. Add the seasonings and cook, stirring regularly, for 2 minutes.
Add the tilapia pieces. Cover with the sauce and cook for 5 minutes, stirring very gently once or twice.
Add the shrimp, crab, and vegetables. Cook a few more minutes until heated through and serve over rice, orzo pasta, grits, biscuits, or puff pastry squares.
Makes 4 servings of Seafood a la King with Tilapia, Shrimp, and Crab