Bayou Shrimp & Scallops

Submitted by ellem8675309

"A very spicy cajun dish introduced to me at a potluck day at work. This is awesome and foolproof!!!"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 1 lb large shrimp, peeled & deveined, shells reserved
• 1⁄2 cup butter, divided
• 2 tablespoons flour
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon basil
• 1 teaspoon garlic granules
• 1 teaspoon paprika
• 3 -4 tablespoons soy sauce
• 4 bay leaves
• 1⁄2 cup louisiana hot sauce
• 1 lb scallops

directions

1. To prepare shrimp stock: In medium sauce pan combine reserved shrimp shells and 2 cups water. Bring to boil. Boil until liquid reduces to 1 1/2 cups. Strain and discard solids. Set stock aside.
2. To prepare sauce: Melt 1/4 cup butter over medium heat. Whisk in flour until frothy. Stir in shrimp stock, black pepper, cayenne, rosemary, basil, thyme, garlic, onion powder, paprika, bay leaves, soy sauce, & hot sauce. Simmer until thickened. Set aside.
3. To prepare seafood: In large skillet over medium heat, melt 1/4 cup butter. Add shrimp and scallops; cook until shrimp is just pink. Stir in sauce. Simmer over medium heat 3 minutes. Remove bay leaves.
4. Serve over white rice or with crusty french bread.
5. Note: Use ONLY Louisiana hot sauce. Using only 1/2 teaspoons of Cayenne pepper plus hot sauce makes a very hot dish!