lilylove
Active member
So...after making Keltin's lemon shrimp (which was WONDERFUL) I had lots of shrimp and scallops leftover. I searched the web and came up with three recipes that sounded good but couldn't decide which one sound BEST. I asked Paul and he couldn't decide either so I added switched and subtracted from the three recipes and came up with the following.
We loved it!
1/2 pound shrimp, cleaned
1/2 pound baby scallops
1/2 cup diced sweet onions
3 diced garlic cloves ( more if you wish)
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon chicken boulion
1/2 white wine
3 plum tomatoes chopped
red pepper flakes to taste
salt
pepper
Melt butter
Add olive oil and saute garlic and onions, until soft but not brown.
Add white wine, basil, boulion,salt, pepper, and red pepper flakes. Let cook until some of the liquid has reduced.
Add shrimp and scallops and tomatoes. Cook until shrimp are pink and tomatoes are nice and juicy.
Serve over buttered noodles of your choice.
We loved it!
1/2 pound shrimp, cleaned
1/2 pound baby scallops
1/2 cup diced sweet onions
3 diced garlic cloves ( more if you wish)
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon chicken boulion
1/2 white wine
3 plum tomatoes chopped
red pepper flakes to taste
salt
pepper
Melt butter
Add olive oil and saute garlic and onions, until soft but not brown.
Add white wine, basil, boulion,salt, pepper, and red pepper flakes. Let cook until some of the liquid has reduced.
Add shrimp and scallops and tomatoes. Cook until shrimp are pink and tomatoes are nice and juicy.
Serve over buttered noodles of your choice.