Community Pick
Easy Shrimp and Scallop in White Wine Sauce
photo by addiva45
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 ounces shrimp (small)
- 6 ounces scallops (small)
- 1⁄2 cup white wine
- 1 teaspoon dried basil
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons chicken base (LOW SALT or SALT FREE)
- 3 tablespoons butter
- pepper (to taste)
- 1⁄2 lemon, juice of
- 2 tablespoons dried parsley (can use fresh)
- 2 tablespoons parmesan cheese, grated
directions
- Heat oil over medium/high heat.
- Add garlic and onions.
- Stir constantly for 1 minute.
- Add shrimp and scallops.
- Continue stirring for 2 minutes.
- Add wine, basil, red pepper, chicken base.
- Allow to simmer 2 minutes.
- when cooked the shrimp will turn pink and the scallops will be opaque.
- Add butter, lemon juice, salt and pepper.
- Sprinkle with parsley and grated cheese.
- Toss with rice.
- (Any extra juices/sauce may be used for dipping bread).
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Reviews
-
This recipe was very easy. The outcome was good, but in my opinion, the dish was EXTREMELY salty. The only thing I can attribute that to is the chicken base. I will make it again, but next time, I will cut the base in half, or see if I can find a low sodium base instead. I served it over penne pasta and followed the recipe as written.
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Turned out PERFECT! It was a bit salty, and I like salt. I doubled the recipe, and I think next time I will use a little less of the chicken base, and use real butter, to make it not quite so salty. I used only about 1/4 teaspoon of red crushed pepper and that was just right for us.<br/>Other than that it was YUMMY!!! YOU MUST HAVE FRENCH BREAD FOR DIPPING! Thanks for that info to prior posters! a MUST TRY recipe for Seafood lovers- you wont find anything this good in a restaurant, and I live on the Beach!
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This was great! I actually didn't even make it with shrimp and scallops - I just made the sauce and served it on homemade gnocchi. I added maybe a tablespoon of flour and 1/4 cup of grated cheese at the end to thicken it up. I served it on the side with a tuna steak. Next time I think I'll cut down on the onions (it was a little much for 2 servings). Thank you!
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Tweaks
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My husband loved this with the tweaks I made. I skipped the chicken soup base, as well as the salt, basil, red pepper, parsley, and cheese. I also added some sliced mini portabella mushrooms to the onion and garlic mixture, about a fourth of a cup of imitation lobster when I added the seafood, and stirred in about one teaspoon of corn starch to the wine to thicken it and used Trader Joe's whole-grain Rice Medley.
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RECIPE SUBMITTED BY
Lambkyns
Canada