Totally not frugal splurge dinner

Tillapia & Shrimp with Artichoke hearts in a wine sauce.

Shown with a baked red potato and spinach ginger salad.

This is, for us, a really expensive treat. It was Snookie's birthday, so I tossed this together and got great family reviews. I cheated and used canned artichokes, they have a distinct flavor - I'd have preferred fresh, but you go with what you can get... 2 of 13 didn't really like it. 11 loved it.

2 lbs Tillapia Fillets

1 lb Med - Large shrimp

2 cans Artichoke hearts

1/2lb Asparagus (or one can)

1/2c chopped tomatoes (I wanted to use sun dried, but forgot to get them)

1 block cream cheese

1/2c butter (not margarine)

2c white wine (I used a white reisling, but whichever you use for cooking)

1 can evaporated milk

6 stalks scallions

Olive Oil -extra virgin

Lemon Pepper

Brush bottom of 9x13 dish with olive oil.

Place fish in bottom of pan and coat with Lemon Pepper. Shove peeled shrimp around the edge of the pan. Make em fit. You want to remember where all this stuff is in your pan, because you won't be able to see it under the veggies & sauce!

Melt butter in a pan, add cubed cream cheese and stir until creamy. Add evaporated milk and stir more. Take off heat and add wine and 1 tbsp olive oil. Stir until blended - no lumps!

Preheat oven to 350

Chop scallions, add to cream sauce.

Dice tomatoes, add to cream sauce.

Chop asparagus, add to cream sauce. If using raw asparagus, steam until almost tender, then chop and add to sauce.

Dice Artichoke hearts and add to cream sauce and stir.

Spoon veggies & cream over each fillet, use all of the mixture - just throw the rest into the pan.

Cook for 25-30 minutes.

Remember how you laid out your fish before you try to remove them from the pan, they will be very tender and you can't see them from the top.

I steal the shrimp from the sides and place them on top of each serving to ensure even distribution of shrimp, so there's no pouting at the table.