|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
1 - 10 of 121 for shrimp scallops
In a medium ... slowly add the Scallops. Cook for ... Set aside. Clean Shrimp as directed. Cut ... Polish Sausage to make it even more enjoyable. . Ley-Harris
Heat oven to ... medium-high heat. Add scallops, shrimp, 1/4 teaspoon ... minutes. Great served with a salad and Italian bread. So creamy, so delicious!
Cook and drain ... crushed red pepper, stir and add scallops, stirring constantly for 3 minutes until scallops are done (will turn from opaque to white).
Heat oil on ... occasionally about 10 minutes. Add shrimp and scallops cook about 2 ... pasta (fettuccine or linguine). Pour sauce over pasta and serve.
Peel and devein shrimp. Combine 1/2 ... add shrimp and scallops. Cover and ... thickened, stirring constantly. Serve over pecan rice. Yield: 3 servings.
Preheat oven to ... soggy. Cool. Saute shrimp, scallops and onion in ... degrees then 40 minutes at 325 degrees until knife inserted in center comes out clean.
Thaw scallops and shrimp, if frozen. ... minutes more. Toss scallop mixture with linguine. Transfer to platter and sprinkle with cheese. Yield: 6 servings.
Combine wine, water ... to boil; add shrimps and scallops. After mixture ... heat until just heated through. Serve in pastry shells. Garnish with lemon.
In 12" skillet, ... brown. Stir in shrimp, tomatoes, basil, ... to boiling. Add scallops, cook and ... hot linguini. Garnish with basil leaves. 4 servings.
Bake scallops for 20 minutes ... of wine. Steam shrimp 3 to 5 ... cream sauce to shrimp and scallops. Cook 2 minutes at 350 degrees. Serve over white rice.
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