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Ingredients
- 2 pound peeled & deveined shrimp (21-25 count)
- 2 pound fresh med. bay scallops
- 4 ounce butter
- 1 c. diced red peppers
- 1 c. diced tomatoes
- 1/4 c. minced parsley
- 1/2 c. fine cut green onions
- 1 T minced garlic
- 1 teaspoon dry basil
- 1 c. white vermouth
- Salt, pepper & lemon juice
- 1/2 teaspoon flour & 1/2 teaspoon butter mixed together into paste
Directions
- Saute shrimp and scallops in butter for 3 min over high heat. Add in red peppers, tomatoes, green onions, minced garlic, basil, salt, pepper, lemon juice and vermouth. Cook for 3-4 min on high heat. Add in flour/butter paste and stir it with a whisk. Turn heat to low and cook 2 min. Add in parsley. Serve with rice. For variety and taste, you may add in oregano or possibly dill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2257g | |
| Calories 2652 | |
| Calories from Fat 1018 | 38% |
| Total Fat 115.28g | 144% |
| Saturated Fat 62.12g | 248% |
| Trans Fat 0.0g | |
| Cholesterol 1922mg | 641% |
| Sodium 3483mg | 145% |
| Potassium 5393mg | 154% |
| Total Carbs 47.46g | 13% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.98g | 5% |
| Protein 341.31g | 546% |
