Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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SHRIMP AND SCALLOPS IN CREAM SAUCE
Contributed by: Randy Ferguson
2 or 3 sticks celery, chopped
1 onion, diced
Butter for sautéing
1?2 to 1 pound each shrimp and scallops
Pinch each of basil, salt, pepper, crushed red pepper and sugar
1 pint heavy whipping cream
1 TBS butter
1 TBS flour
Sauté celery and onion in butter. Add shrimp and scallops, and mix a little. Add spices and sugar. Stir cream in gently. Cream should mostly cover the seafood. Simmer on low heat for about 20 minutes.
Make a roux with butter and flour. Add this to the seafood and cream.
Bring to a slight boil to thicken. Serve over rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)