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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe came about partially as a result of me attempting to recreate a dish that I once had at a Red Lobster Restaurant. That was a baked dish with a thick layer of molten (I kid you not!) layer of cheese on the top and spiced shrimp in a marinara sauce below. While this dish in no where near that it is still very good and as a real bonus is quick and easy to make. It is also a recipe that is easy to adjust for different tastes. I would love to hear of any variations that you may come up with on it. This dish is good served over either rice or pasta. Ingredients:
1 lb shrimp |
1 lb bay scallop |
10 medium fresh mushrooms (sliced) |
2 large tomatoes, diced (large chunks) |
1 medium onion (diced) |
3 garlic cloves (thin sliced) |
1 teaspoon garlic powder |
2 tablespoons lemon pepper |
1/2 cup of grated parmesan cheese |
1/2 cup real butter |
2 tablespoons olive oil |
2 tablespoons cornstarch |
Directions:
1. Melt butter+ olive oil in a heavy frypan or Wok over high heat until bubbling stops.
2. Add diced onions and sliced garlic to butter and sauté until onions turn translucent.
3. Add garlic powder and lemon pepper, mix well.
4. Add peeled and deveined shrimp and scallops.
5. Cook on high heat until shrimp just starts to turn pink.
6. Add diced tomatoes and sliced mushrooms.
7. Cook until tomatoes just start to break down.
8. Slowly stir in the cornstarch dissolved in about a 3/4 cup of water.
9. add it a little at a time until the desired consistency is achieved.
10. Remember, for corn starch to thicken the liquid must come to at least a slow boil.
11. Stir in the 1/2 cup of parmesan cheese.
12. Remove from heat.
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