Yummy Recipe Thursday! (Alaskan Cod and Shrimp with Tomatoes)

Hello again friends and food lovers. This week we’re doing a Yummy Recipe Thursday since yesterday was such a crazy day. So I was just noticing the other day that it’s been over a year since I’ve posted any sort of seafood recipe here on the blog so that’s what we’re doing today. I don’t make a lot of seafood dishes at home because my wife isn’t a fan but the recipe I have for you today is perfect for those picky eaters that may not care for fish and/or shrimp. This recipe is super easy to make and really you can use any kind of fish if you don’t happen to have Cod on hand or want to use something a little cheaper. As I mentioned in last week’s recipe, Del Monte makes Diced Tomatoes with Basil, Garlic, and Oregano but if you can’t find that just use regular diced tomatoes and add about a teaspoon or two of dried Italian seasoning to the tomatoes when you add them to the pan. That’s about all there is to say about this recipe. A super simple, super easy, super delicious dish. Give this a try next time you’re entertaining guests and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Alaskan Cod and Shrimp with Tomatoes

• 2 Tbsp Butter
• 6 cloves Garlic, minced
• 1 (14.5 oz) can Diced Tomatoes with Italian Seasoning
• 1 lb Alaskan Cod
• 1/2 lb Large Shrimp, peeled and deveined
• Salt and Pepper, to taste
• 2 tsp Dried Italian Seasoning, or to taste
• 1/2 cup Grated Parmesan Cheese

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic to the pan and cook until the garlic is light golden brown in color; add the diced tomatoes and stir well.
3. Nestle the cod into the tomato mixture and season with salt and pepper; cover the skillet and simmer for about 3 minutes.
4. Flip the cod over then add the shrimp to the pan; season again with salt and pepper and add the dried Italian seasoning; re-cover and cook for about another 3 minutes.
5. Remove the cover and add the Parmesan cheese; continue to cook, UNCOVERED, until the juice evaporates slightly and the fish and shrimp and cooked through, about another 2 to 3 minutes.
6. Serve as-is or over a bed of angel hair pasta.