'Make It Snappy' Flying Fish Caddo Plate recipe | The Ten
Drawing contests and National Margarita Day | The Ten
On the Friday, Feb. 21, 2025 episode of The Ten, Steve Noviello, Kylie Capps, and Ten Friend Brandon Todd see who can draw who best, SHel Higgins from Ripley's Believe It or Not does a daring performance, the hosts try Sour Patch coated pickles, Dustin Miller and Lynn Decelmente from Dallas Arboretum give viewers a sneak peak of the Dallas Blooms, and Flying Fish owner Larry Richardson shows viewers how to 'Make It Snappy.'
Here's how to make Flying Fish's popular Caddo Plate with fish, shrimp, and signature Caddo Sauce & Sweet Chili Sauce.
Ingredients:
- 7-9 ounce tilapia filet or fresh fish of choice
- 4-6 jumbo shrimp
- 2 - ounce "Snappy" seasoning (cayenne pepper, lemon pepper, cajun seasonings, cinnamon, supreme pepper spice and sugar)
Caddo Sauce
- 1/2 cup heavy cream
- 1/2 cup shredded Colby cheese
- 1/4 cup sweet chili sauce (see recipe below)
- 1/2 cup pico de Gallo
Directions:
1. Cook tilapia and shrimp with oil in a sauté pan. Make it SNAPPY with seasoning.
2. In another pan, add Caddo sweet chili sauce, pico de Gallo, heavy cream and shredded Colby jack cheese to a saute pan over medium heat and stir until cheese is melted
3. Add the shrimp to the sauté pan of Caddo sauce to finish
4. Plate cooked rice and top with tilapia, shrimp and Caddo sauce
5. Serve over rice and garnish with fresh parsley
Sweet Chili Sauce
Ingredients:
- 1/2 cup peanut oil
- 1/2 cup diced yellow onion (1/4")
- 1/4 cup chopped garlic
- 1/2 cup water
- 2 cups of your favorite chili sauce (Heinz, Hunts etc. all make one)
- 1/4 cup Cajun seasonings (paprika white/black pepper, cayenne, oregano, thyme, garlic powder, onion powder)
- 1/4 cup light brown sugar
- 1/4 cup lemon juice
- 1 tablespoon crushed red pepper flakes
Directions:
1. Add oil and onion to a sauce pan and cook onions until smooth
2. Add all of the other ingredients and heat to simmer
3. Remove from heat and cool. Sauce can be refrigerated or frozen and pairs well with grilled seafood, proteins and vegetables