Directions:
- 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.
- 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.
- 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.
- Serve over white rice or with crusty french bread.
- Note: Use ONLY Louisiana hot sauce. Using only 1/2 teaspoons of Cayenne pepper plus hot sauce makes a very hot dish!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.75 Kcal (2524 kJ) | ||
| Calories from fat | 362.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.29g | 62% | |
|---|---|---|---|
| Cholesterol | 141.2mg | 47% | |
| Sodium | 2965.02mg | 124% | |
| Potassium | 277.76mg | 6% | |
| Total Carbs | 46.54g | 16% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 16.32g | 33% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.2mg | 12% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 289.66 Kcal (1213 kJ) | ||
| Calories from fat | 174.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.36g | 62% | |
|---|---|---|---|
| Cholesterol | 67.85mg | 47% | |
| Sodium | 1424.87mg | 124% | |
| Potassium | 133.48mg | 6% | |
| Total Carbs | 22.37g | 16% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.79g | 7% | |
| Protein | 7.84g | 33% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 12% | |
| Calcium | 26.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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