Tex Mex Shark and Shrimp

Tex Mex Shark and Shrimp

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    23 m
  • Ready In

    40 m
AMI13
Recipe by  AMI13

“This is a great spicy recipe for shark and shrimp. You can probably get non-seafood eaters to enjoy this! I did!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
  3. Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.

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Reviews (12)

Rate This Recipe
Whats4Dinner
5

Whats4Dinner

Marinated shark steaks with olive oil and Emeril's season rub overnight. Difficult to cut into chunks, maybe my knife. Shark took 2 minutes longer to cook but was then tender as prime rib and not fishy. Very flavorful. However the "already cooked" frozen shrimp were a little tough. Served over rice pilaf instead of noodles and didn't use mozzarella. Delicious! Thanks.

harpseal128
4

harpseal128

We thought this dish was okay, but we felt rice would have been a better choice than the egg noodles. The cheese added no flavor whatsoever, and the recipe could have used some more spices. We also think that you could use almost any type of fish for this dish. We'll spruce it up some the next time and decide whether or not it's a keeper.

Adele
4

Adele

I never know what to do with shark since I don't have a grill . The last time I made it with a lemon pepper marinade in a pan, it was rubbery and fishy, so I was nervous about making shark again. I thought this recipe was very good, even though I didn't stick to it completely. I didn't have any shrimp, and I served it over white rice instead of pasta, with sliced avocado on the side. We loved it!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 50.6 g
  • 16%
  • Protein
  • 46.3 g
  • 93%
  • Cholesterol
  • 232 mg
  • 77%
  • Sodium
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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