Community Pick
Garlic Shrimp and Scallops
"This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com."
photo by Justin M.
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 2 tablespoons garlic, slivered
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 lb large shrimp, peeled,deveined
- 1⁄2 lb bay scallop
- 1⁄2 teaspoon paprika
- 4 tablespoons chicken broth
- 1 teaspoon fresh lime juice
- 1⁄2 cup finely chopped fresh Italian parsley
- salt and pepper
directions
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Questions & Replies
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should the shrimp and scallops be frozen or thawed
Reviews
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Liked this recipe. Be sure to buy raw shrimp, not precooked as they will be overdone. Would use a bit more chicken broth to ensure the sauce stock is ample. Great job.
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Terrific recipe! Used larger dry sea scallops, not bay - so pan fried those bad boys for roughly 1.5mins each side before adding shrimp to level the playing field. Added a little extra red pepper flakes for a bit of bite! Served mine over fresh squid ink fehttuchini ( a bit dark in the photo as pictured, but was delicious ). The squid ink pasta was a great contrast to the shrimp and scallops, and served it by candlelight with a nice pinot grigio. My wife doesn't eat seafood, so at the same time, used the same ingredients and sauce with organic chicken tenders, sliced into 1" pieces. A little extra work to make and time two meals at once, but can attest this tastes just great with chicken as it does with shrimp and scallops. Will definitely make again!
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The flavor was ok, but the sauce lacked body. The heat was a bit much for me, it seemed to over power the dish. -
Sorry -- I prepared according to instructions, except for using clam juice for the chicken broth. It was very bland for our taste, served with Israeli couscous and fresh broccoli. Thanks for posting.. -
I wanted to try something other than boiling shrimp and baking scallops and this was a hit! You do want to be careful with the chili flakes if you're not into too much heat--definitely no more than 1/2 tsp (maybe even a little less). I did increase the chicken stock as per others' suggestions--I used 1/2 cup stock, and 1 tbsp lime juice. I didn't have fresh parsley so I used a rounded tsp. of dry. I served it over rice prepared with some garlic, onion and parsley and it was delish! My only complaint was that the delicate flavor of the bay scallop was a bit overwhelmed. I'm definitely keeping this recipe for the shrimp, but I'll probably forego the scallops next time. Thanks for sharing such a gerat dish!
see 21 more reviews
Tweaks
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This one's definitiley a keeper! I made this twice. I couldn't get bay scallops so I used sea scallops instead. The shrimp had real good flavor but the sea scallops were a little bland. The second time I wrapped the sea scallops in 1/2 strip of partially cooked thick bacon, then threw in the broiler for like 5 to 7 minutes until the bacon started to crisp before i transffered them to the skillet with the rest of the stuff. It was delicious. Even after I was full I would pick at it some more everytime I walked by the kitchen. This stuff is addictive. Great recipe! -
This was just great; I served it as the "first" coarse for my special formal dinner on Christmas day; wonderful, I will definitely make it again as a "main". I also replaced the chicken broth for a jar of Progresso's white clam sauce, and strained the clams until end of the recipe....try it, you'll like it.
RECIPE SUBMITTED BY
Sarah Close
New Orleans, LA
About me, well I am a New Orleanian who loves everything about this city: Jazz Fest, Mardi Gras, and last but not least the seafood.
I am also an entrepreneur, so 2 years ago I had the idea of providing the best that New Orleans has to offer over the internet.
We started with www.MardiGrasStore.com so you can have a Mardi Gras Party anywhere in the world, anytime! Beads, King Cakes, Masks... the list goes on; however, there was one part that was missing, seafood. So last fall we create www.BigEasySeafood.com bringing fresh seafood and prepared foods to your doorstep. I wanted to share some of the recipes we have gathered with you that are traditionally New Orleans. Enjoy!
Oh, by the way, thats me front right with our 1985 caddi limo Mardi Gras mobile!
