Recipe: Shrimp and Scallops
January 4th, 2006Due to many many email requests, here is the recipe I spoke of recently. Unfortunately, I’m not certain where I found this, so I don’t know who to credit. The internet is a big place place, apparently. If you invented this recipe, I salute you.
Yield: 4 Servings
- 1 ts Olive oil
- 2 tb Slivered garlic
- 1/2 ts Crushed red pepper flakes
- 1/2 lb Lg shrimp, peeled, deveined
- 1/2 lb Bay scallops
- 1/2 ts Paprika
- 4 tb Chicken broth
- 1 ts Fresh lime juice
- 1/2 c Finely chopped fresh italian parsley
- Salt and pepper
In a large heavy skillet, heat the oil over medium heat.
Add the garlic and saute until it begins to brown.
Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute.
Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.
To blacken the shrimp and scallops, put the paprika in first and increase the heat. Let the paprika sit for a bit at the higher temp and then add the shrimp and scallops. You’ll need to move fast at this point or else the shrimp will turn to rubber. I have no idea if this is proper blackening, that’s just what happened when I was doing it. I forgot to cut the parsley and let the paprika get very hot. The first time I made this, the shrimp was overcooked and it made a huge difference to cook the shrimp just right. If you want a bit more sauce for dipping bread or to cover noodles or rice, add more chicken broth and up the seasonings a pinch or two.
Enjoy!
Jon~
I am going to try your recipe tonight! I love shrimp and scallops and this recipe is one I can use on my new diet! Thanks for sharing!
Mmmmm & Hmmmm…. this sounds like something you could eat twice a week and not get tired of for a long, long time. Keep this up and there’ll be a Blurbomat Cookbook….. complete with annotations on which recipes produce more gas.
(Hey, all you have to do is alter a recipe just a smidge & it’s yours…. that’s how Martha Stewart got her start! But don’t go slapping your Blurb logo on anything Kmart. Costco, yes. Kmart, no.)
jon, you read my mind! a friend in new delhi wrote to me yesterday that her cook was away so she was making dinner – prawns. my first thought was: I wish I had that recipe from blurb to send to her. AND NOW I DO!!!! YIPPEEEEE!
thanks, man!
Thank you! I was one of those who emailed you. This might be dinner tonight, or definitely this weekend.
Was hoping you would post this. Thanks. Hope it freaks my wife out too.
i can sense a media empire beginning around here. cookbooks, calendars, and best sellers.
remember us little people when you reach the top.
Thank you so much for posting this- I am almost 7 months pregnant and this will satisfy my scallop craving nicely!
Would you suggest pasta or rice though, or nothing at all, to go with?
Ashley
Excellent, thank you!
Yum-m-m-m-m……
(off to buy shrimp and scallops)
You sir, are responsible for breaking my New Year’s resolution. I wasn’t going to eat out for lunch anymore but after reading your post my frozen burrito isn’t going to cut it. Off to the restauraunt…
Ah, the sweet, sweet bliss of getting what I want and being able to blame someone else for it.
When you first mentioned the dish I did a search and found this – so at least you can give some sort of credit… http://en.belgourmet.be/world_recipes/shrimp_recipes.php it’s the second one down on the page.
yum!
Thanks for the recipe. I won’t try it (I’m not overly fond of seafood) but I have family that will love it!
Pictures needed!
It sounds great, thanks for sharing.
I can’t wait to try this.
Thanks for sharing the recipe.
Oh my God. I’m so making this on the weekend. Thank you for sharing. I’m laying here drooling.
Mmm, this sounds tasty even to this non meat/fish eating person. Maybe I can improvise with some fried tofu instead?
Also, wanted to mention to you and Heather that voting for the 2006 Bloggies is now open (http://2006.bloggies.com/). You should direct your readers over there to vote!
Of course, I nominated you and Heather in every possible category.
Oh, thank you, thank you! When I read your entry about this last weekend, I was practically drooling! Okay, I WAS drooling.
I made this last night, with a little extra in the sauce department, and served it over rice. The only change I made was that I left out the red pepper flakes so my kids would eat it.
They loved it, I loved it, it was very easy to make, and I AM NOT A COOK. Until last night, I had never had a raw scallop in my house before.
Thanks for the recipe!
Jeeez is that a new thing i.e. signing into Typekey to comment? I am pretty sure I once commented without having an active Typekey account?!?
Anyway, made your wonderful recipe last night and we both drooled over it (added basmati rice and a chinese salad) then gobbled it down in 5 minutes (and I’m usually a very slow eater!) It was superb!! Thank you very much for sharing.
mmmm, sounds good. will have to try it sometime. shrimp & scallops = great combo.
So good! I made this tonight, but my hubby wanted a thicker sauce, so I added butter, heavy cream & Parm. cheese to make an Alfredo sauce – WONDERFUL!!
Delicious!! Tried it last night. Though, as we epicureans are wont to do, I tweaked it just a little, added my own flavor, figuratively. I used a pound of just shrimp, a little more paprika, half a lime, and then once plated on a bed of whole wheat pasta (the un-cardboardy kind) I served it with another lime wedge. That last squeeze really topped it off. Thanks Jon!