| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Scallops, Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp, peeled and deveined |
| 1 |
lb |
Sea scallops, washed |
| 1/2 |
lb |
Mushrooms |
| 1 |
tb |
Butter, divided |
| 1 1/4 |
tb |
Dry sherry |
| 1 1/4 |
tb |
Flour |
| 1 |
ds |
Pepper |
| 1/2 |
ts |
Chicken bouillon |
| 2/3 |
c |
Fat-free sour cream |
| 1 1/4 |
ts |
Chopped parsley, for garnish |
INSTRUCTIONS
Pat seafood dry. Slice mushrooms. In large non-stick skillet, heat 1 tbsp
butter and cook shrimp, stirring frequently, until shrimp are opaque, about
5 minutes. With slotted spoon remove shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until opaque,
about 5 minutes. With slotted spoon remove scallops to bowl with shrimp.
In same skillet add mushrooms and sherry to broth, stirring frequently
until mushrooms are tender. In cup, stir flour, pepper, bouillon and 1/2 c
water until blended. Stir into mushrooms and cook, stirring ocnstantly
until sauce boils and thickensd slightly. Reduce heat to low; stir in sour
cream until blended. Return seafood to skillet and cook over low heat until
heated through (do not boil).
Per serving: 209 Calories; 4g Fat (18% calories from fat); 30g Protein; 10g
Carbohydrate; 150mg Cholesterol; 293mg Sodium
NOTES : Serve with rice.
Recipe by: Good Housekeeping 3/95 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by <ebburtis@ix.netcom.com> on Jul 12, 97
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