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Wednesday, December 8, 2010

Scallops and Shrimp with Sherry Paprika

This recipe makes 4 servings





Ingredients: 

2/3 cup (150 mL) drained and chopped jarred roasted red peppers
1/3 cup (75 mL) dry sherry (vino de Jerez)
2 tbsp (25 mL) 10% cream
2 tsp (10 mL) smoked sweet paprika
1 tsp (5 mL) chopped fresh rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
16 sea scallops
10 oz (283 g) large raw shrimp, peeled and deveined
2 tbsp (25 mL) butter
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh parsley















Preparation


1. In blender, puree together peppers, sherry, cream, paprika, rosemary, salt and pepper; set aside.










2. Remove tough muscle from side of each scallop if necessary; pat scallops and shrimp dry.

In large skillet, heat butter over medium heat; cook garlic until softened but not browned, about 1 minute. Add scallops and shrimp; cook over high heat, stirring, until shrimp begin to turn pink, about 1 minute.












3. Stir in pepper mixture; cover and cook until shrimp are pink and scallops are opaque, about 3 minutes. Sprinkle with parsley and basil.









4. It could be served with PASTA and bread.






 ENJOY it !!!!
YUMMY!!!!


3 comments:

VOD_ M.D. said...

Pipe and Jackie: Did u like the food?
Leave a comment!
THANKS GUYS!

Luis Felipe Restrepo said...

Hey Vane I'm so proud of you, this is a demonstration of how wonderful you are doing any kind of stuff: a masterpiece the way you did it! Two, four, millions of thumbs UP!!!

Luis Felipe Restrepo said...

Hey Vane I'm so proud of you, this is a demonstration of how wonderful you are doing any kind of stuff: a masterpiece the way you did it! Two, four, millions of thumbs UP!!!