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1/2 pound shrimp -- peeled and deveined
1/2 pound scallops
2 tablespoons butter
2 tablespoons minced garlic -- minced
1/2 cup dry white wine
1/4 cup heavy cream
fresh parsley -- chopped
How To Prepare:
melt butter in Large skillet over medium heat. Add garlic and cook until
soft not brown add shrimp and scallops and cook, stirring until shrimp are
pink and scallops are firm. Remove shrimp and scallops to serving Plater.
add wine to skillet and bring to a boil, stirring well. Boil approx.2 min
Stir in cream. return shrimp and scallops to pan cook 1 to 2 mins longer
until the sauce is slightly thickened and the seafood coated. sprinkle with
fresh parsley and pepper and serve.
Carbs per serving - include all nutritional information if known:
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 10
Positive aspects of the product (pros):
Easy and delicious
So delicious! I used a bag of frozen shrimp and a mixed bag of shrimp and scallops. Followed the directions exactly. At the end I added tofu shirataki noodles. If you know how to use them, they are amazing! It was soooooo good!
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