Scallops and Shrimp with Sherry Paprika
This simple Spanish-inspired dish makes a hearty main course served over rice. Or serve it as an appetizer with crusty bread.
Servings: 4 main-course servings
Ingredients:
| 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% |
-
2/3 cup (150 mL) drained chopped jarred roasted red peppers
1/3 cup (75 mL) dry sherry
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) each salt and pepper
16 sea scallops (8 oz/250 g)
10 oz (300 g) large raw shrimp (31/40s), peeled and deveined
2 tbsp (25 mL) butter
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In blender, pur?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
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For more ideas on cooking with Real Cream, click here |
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