Scallops and Shrimp with Sherry Paprika

Scallops and Shrimp with Sherry Paprika Image by: Scallops and Shrimp with Sherry Paprika Author: Canadian Living

This simple Spanish-inspired dish makes a hearty main course served over rice. Or serve it as an appetizer with crusty bread.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 2/3 cups drained and chopped jarred roasted red peppers
  • 1/3 cup dry sherry
  • 2 tablespoons 10% cream
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 sea scallops
  • 10 oz large raw shrimp peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh parsley

Method

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

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.

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

Nutritional facts Per serving: about

  • Sodium 749 mg
  • Protein 21 g
  • Calories 202.0
  • Total fat 8 g
  • Cholesterol 117 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scallops and Shrimp with Sherry Paprika

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