Seafood Colin
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
shrimp
medium |
*
|
| 18 | each |
sea scallops
|
*
|
| ½ | cup |
butter
|
|
| 3 | each |
tomatoes
diced |
|
| 3 | cups |
mushrooms
sliced |
|
| 3 | tablespoons |
garlic
crushed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 1 | tablespoon |
paprika
|
|
| 2 | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
shrimp
medium |
*
|
| 18 | each |
sea scallops
|
*
|
| 118 | ml |
butter
|
|
| 3 | each |
tomatoes
diced |
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 45 | ml |
garlic
crushed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 15 | ml |
paprika
|
|
| 473 | ml |
heavy whipping cream
|
|
Directions
Shell and de-vein the shrimp.
Make a slit along the back or outside of the shrimp.
Lift out the black vein and discard. Rinse the shrimp and scallops.
Melt the butter in a large skillet.
Add the tomatoes, mushrooms, and garlic and sauté 1 minute.
Add the shrimp and scallops and continue to cook for another minute.
Add salt and pepper to taste.
Add the paprika and then the cream.
Cook gently until the cream thickens, about 3 minutes.
Serve over rice or in a ramekin.
