Bayou Shrimp & Scallops

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

• Ready In: 1 hr
• 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!