Scallops and Shrimp with Sherry Paprika
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Scallops and Shrimp with Sherry Paprika
Photography by Matthew Kimura
This recipe makes 4 servings
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
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.
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
- Keywords : Main Course; Scallops; Shrimp; Skillet; Red pepper;
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