BOURSIN TILAPIA AND SHRIMP

BOURSIN TILAPIA AND SHRIMP
6 small tilapia fillets (about 4 ounces each)
Salt and pepper, to taste
1 batch Homemade Boursin Cheese Spread (see recipe below)
1 teaspoon Dijon mustard
6 ounces tiny salad shrimp, thawed and drained

Season the fish and arrange on a baking sheet. Bake or broil until cooked through, about 6-8 minutes. Meanwhile, slowly heat the Boursin Cheese Spread and mustard in a small saucepan over low heat whisking frequently. Add the shrimp and heat through. Serve the sauce over the fish.

Makes 3 servings

Per Serving: 342 Calories; 29g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

HOMEMADE BOURSIN CHEESE SPREAD
8 ounces cream cheese, softened
2 cloves garlic
1/8 teaspoon pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley

Process in a small food processor until well blended. Chill several hours or overnight to allow the flavors to blend.

I got the inspiration for this recipe from the Rachael Ray show. She had a cooking contest and this was one of the winning recipes: Boursin Tilapia and Shrimp. His version involved breading the fish and other complicated steps so I simplified it. I also made mine more economical by making my own Boursin cheese spread. Although I've never tried them, I think you could use some of the new Philadelphia Cooking Creme instead of making the Boursin. Although this tasted very good, the flavor was a little bland. I probably should have put in more Dijon mustard to add more zing to the sauce. You may want to add another teaspoon or two. Click the photo to see a close-up.

UPDATE 7/23/11: I think this tastes even better the next day and it reheats very well in the microwave.

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