| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 18 |
md |
Shrimp |
| 18 |
|
Sea scallops |
| 1/2 |
c |
Butter |
| 3 |
|
Tomatoes |
| 3 |
c |
Sliced mushrooms |
| 3 |
tb |
Crushed garlic |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
tb |
Paprika |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
Shell and devein the shrimp. Make a slit along the back or outside of the
shrimp. Lift out the black vein and discard. Rinse the shrimp and
scallops. Melt the butter in a large skillet. Add the tomatoes, mushrooms,
and garlic and saute 1 minute. Add the shrimp and scallops and continue to
cook for another minute. Add salt and pepper to taste. Add the paprika and
then the cream. Cook gently until the cream thickens, about 3 minutes.
Serve over rice or in a ramekin.
* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen
Mintzias
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”