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Shrimp and Scallops Recipe

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This recipe for Shrimp and Scallops is from Bart and Mary's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb jumbo or large shrimp
1 lb sea scallops
1/2 lb mushrooms
3 T butter 2 T dry sherry
2 T all-purpose flour
1/8 tsp pepper
1 envelope chicken flavor bouillon
1- 8 oz container sour cream
2 tsp minced parsley for garnish
Directions:
Directions:
Shell and de-vein the shrimp; rinse with running cold water. Rinse scallops to remove sand from crevices. Pat shrimp and scallops dry with paper towels. Slice mushrooms. In 12 inch skillet over medium high heat, in 2 T hot butter cook shrimp and scallops, stirring frequently until shrimp turn pink and scallops are tender, about 5 minutes. With slotted spoon, remove shrimp and scallops to bowl.
To drippings in skillet and 1 more T hot butter, add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. REturn shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimp and scallops are hot (do not boil). Pour mixture into serving bowl and garnish with minced parsley.

 

 

 

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