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See below ingredients and instructions of the recipe
18 md Shrimp
18 Sea scallops
1/2 c Butter
3 Tomatoes
3 c Sliced mushrooms
3 tb Crushed garlic
Salt
Freshly ground white pepper
1 tb Paprika
2 c Heavy cream
Shell and devein the shrimp. Make a slit along the back or outside
of the shrimp. Lift out the black vein and discard. Rinse the shrimp
and scallops. Melt the butter in a large skillet. Add the tomatoes,
mushrooms, and garlic and saute 1 minute. Add the shrimp and
scallops and continue to cook for another minute. Add salt and pepper
to taste. Add the paprika and then the cream. Cook gently until the
cream thickens, about 3 minutes. Serve over rice or in a ramekin.
* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by
Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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