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Scallops and Shrimp with Sherry Paprika

By The Canadian Living Test Kitchen

Tested till perfect

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Scallops and Shrimp with Sherry Paprika

Scallops and Shrimp with Sherry Paprika
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 202
pro 21 g
total fat 8 g
sat. fat 4 g
carb 7 g
fibre 1 g
chol 117 mg
sodium 749 mg
% RDI: -
calcium 7
iron 17
vit A 27
vit C 95
folate 7

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

Ingredients

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

Preparation

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.

Source : Canadian Living Magazine: June 2007

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