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|Shrimp & Scallop Stroganoff|
"Elegant comfort food, best for a night meal! A delicious easy seafood sauce with soft shrimp & scallops. Serve with egg noodles or white rice."
- 2 tablespoons butter, divided
- 1 (eight ounce) bundle fresh mushrooms, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound sea scallops, rinsed and tired
- 2 tablespoons all-purpose flour
- half of teaspoon ground black pepper
- 1 (8 ounce) bottle clam juice
- 1 cup bitter cream
- 2 tablespoons dry sherry
- 1 tablespoon chopped sparkling parsley
|Prep : 20M||Cook : 6M||Ready in : 40M|
- Heat 1 tablespoon butter in a big skillet over medium-excessive warmth. Stir in the mushrooms, and cook till golden. With a slotted spoon, eliminate mushrooms, and set aside.
- Melt last 1 tablespoon butter in the skillet, and stir in shrimp and scallops; prepare dinner, turning, till the shrimp are crimson, approximately three mins. With a slotted spoon, cast off shrimp and scallops, and set apart.
- In a medium bowl, mix collectively the flour, black pepper, and clam juice.
- Pour clam juice combination into the skillet, and convey to a boil. Reduce warmness to medium-low, and simmer until combination thickens. Reduce warmth to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; blend in sherry, and cook dinner to warmth via. Sprinkle with parsley.
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