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Shrimp & Scallop Creole Recipe

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This recipe for Shrimp & Scallop Creole is from COOKING WITH THE WISE ONE, 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. large shrimp, peeled and cleaned
1 lb. bay scallops (or large sea scallops cut into smaller pieces)
3 T. vegetable oil
½ c. chopped onions
1 c. chopped green bell pepper
⅓ c. chopped celery
2 garlic cloves, finely chopped
¾ t. dried thyme
¼ t. dried oregano
1 bay leaf
1 T. fresh chopped parsley (or 1 t. dried parsley)
⅛ t. cayenne pepper
2 t. all purpose flour
1 c. diced canned tomatoes, drained (reserve ¼ c. juice)
¼ t. salt
⅛ t. black pepper
Hot sauce to taste
Directions:
Directions:
After cleaning and rinsing the shrimp and scallops, dry them with a paper towel, season with a little salt and pepper and set aside. Heat the oil in large skillet on medium high; add onions, bell pepper, and celery. Cook for about 5 minutes or until wilted and browned slightly. Lower the heat and add the garlic, thyme, oregano, bay leaf, parsley and cayenne, cooking for about 30 seconds. Add flour and continue stirring for about a minute. Add drained tomatoes and reserved juice, salt & pepper, and hot sauce and simmer covered on low for about 10 minutes. Place the seafood over the top of the sauce and cook on medium high heat until the mixture just begins to bubble. Reduce heat to low and cover. Simmer for 8-10 minutes or until the shrimp are white and the scallops begin to be translucent in the center. Adjust seasonings.

Serve over rice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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