Shrimp & Scallop Recipe

[LenaS]

Would anyone happen to have a recipe which includes both shrimps and scallops - would a scampi type recipe work?
Thanks, Lena http://www.cookinglight.com/bbs/smile.gif

[Gwenniver]

I have a scallops scampi recipe that is made in the microwave, believe it or not. Scallops are very good in scampi, and DH doesn't like shrimp, so it works for him. I see no reason why you can't just adapt whatever scampi recipe you have to include half-and-half scallops and shrimp. (I will be happy to post my recipe if you like). Also, Coquilles St Jacques is another white wine-and-garlic type recipe designed for scallops; no reason why you can't add shrimp.

[Ohioan]

Lena - Gwenniver's right: anything you can make with either shrimp or scallops you can also make with both. But while you're thinking, here are two possibilities, one Chinese and the other Spanish.

Cheers, Phoebe

Shrimp and Scallops with Szechwan Sauce
Serving Size: 4
3/4 lb shrimp, peeled
3/4 lb scallops
1 Tbsp peanut oil
2 clove garlic, crushed
1 Tbsp ginger, grated
3 Tbsps soy sauce
1 Tbsp hoisin sauce
1 Tbsp oyster sauce
2 Tbsps rice wine
2 Tbsps brown sugar
2 tsps red chili oil
1 1/2 Tbsps rice vinegar
2/3 c beef stock
1 1/2 tsps cornstarch
1/2 tsp sesame oil

Heat the oil almost to smoking in a wok and stir-fry the shrimp and scallops until the shrimp turn pink and the scallops are opaque and firm. (You may want to stir-fry them separately if they're of very different sizes and need different cooking times.) Remove from the wok and set aside. In the remaining oil, stir-fry the garlic for 30 seconds. Add the ginger and fry for another 30 seconds. Add the soy sauce, the hoisin and oyster sauces, rice wine, sugar, red chili oil, vinegar, and stock. Bring slowly to the boil, stirring all the time. Boil vigorously for 20 seconds. Return the shrimp and scallops to the wok (separately, if necessary) and heat through until fully cooked.

Mix the cornstarch with 1-1/2 Tbsp cold water. Stir this into the wok and cook over a fairly high heat for 10 seconds. Add a few drops of sesame oil before removing from the wok.

Source: "A Taste of the Orient"

Per serving: 279 Calories (kcal); 8g Total Fat; (29% calories from fat); 33g Protein; 13g Carbohydrate; 158mg Cholesterol; 1483mg Sodium


Saffron Rice with Shrimp and Scallops
Note: This was the basis (or forerunner?) of the vegetarian Saffron Rice that I posted a while ago on the "clam juice" thread. See: http://www.cookinglight.com/bbs/Forum1/HTML/003639.html

Serving Size : 2

1 whole roasted pepper, cut in 1/2" pieces
1 tsp olive oil
1/3 lg onion -- minced
1 clove garlic -- minced
2/3 c medium-grain white rice
1 Tbsp chopped fresh parsley
3 Tbsps dry white wine
1 c clam juice
1/2 c chopped tomatoes
1/4 tsp saffron threads, steeped in hot water
1 dash ground turmeric
1/3 tsp salt
1 pinch pepper
3 ozs shrimp, peeled and deveined
3 ozs scallops

Preheat oven to 325F. In an ovenproof frying pan or paella pan, warm the oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the roasted peppers, wine, clam juice, tomatoes, saffron and water, turmeric, salt, and pepper. Boil gently, uncovered, for 5 minutes.
Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes.

Source: "Williams-Sonoma Good Cooking CD"

Per serving: 437 Calories (kcal); 4g Total Fat; (9% calories from fat); 22g Protein; 73g Carbohydrate; 79mg Cholesterol; 979mg Sodium

[LenaS]

You gals are the best! Phoebe thanks for great looking recipes - definitely going to try both - I just like the combination.

Gwen - would just like it so much if you could post your mic recipe.

Thanks so much u 2!
http://www.cookinglight.com/bbs/smile.gif

[Natasha]

You had mentioned scampi - here is a divine recipe that you could adapt as desired. It is not light, but is it EVER good. The recipe and the comments posted afterwards are courtesy of our friend Gail.

SCAMPI IN BUTTER SAUCE

Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 ounces clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 tablespoon dry basil
1/4 teaspoon nutmeg
Sat and pepper to taste
1/2 cup half-and-half

Scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
Juice of 1 lemon (retain rind)
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cup white wine
Dash of dry vermouth
Salt and pepper to taste
3 pounds deveined and cleaned scampi (prawns)

Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 1/2 hour to 45 minutes.

Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not overcook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use.

(From The Garlic Lovers' Cookbook)

Notes: First of all, obviously you're going to want to cut this in half. Secondly, there is absolutely no reason you can't make this with one of the larger sized shrimps. The only thing tricky about it is in adding the half-and-half to the hot sauce-- gotta watch out for curdling. (Keep an ice cube handy just in case!) I do NOT recommend ever trying to make the sauce in advance as reheating is tricky and the consistency is never the same. (Maybe reheating over a double boiler might be the answer. Dunno-- I'd just suggest serve it and eat it. Period. And over fettucini, please. A VERY good dish...) I'm getting hungry.