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Saturday, February 20, 2016

shrimp & scallop stroganoff

Ingredients

  • Servings: 6
  • 2 tablespoons butter, divided
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound sea scallops, rinsed and drained
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1 (8 ounce) bottle clam juice
  • 1 cup sour cream
  • 2 tablespoons dry
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • heat 1 tablespoon butter in a large skillet over medium-high heat. stir in the mushrooms, and cook until golden. with a slotted spoon, remove mushrooms, and set aside.
  • melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. with a slotted spoon, remove shrimp and scallops, and set aside.
  • in a medium bowl, mix together the flour, black pepper, and clam juice.
  • pour clam juice mixture into the skillet, and bring to a boil. reduce heat to medium-low, and simmer until mixture thickens. reduce heat to low, and stir in sour cream. return mushrooms, shrimp, and scallops to the skillet; mix in , and cook to heat through. sprinkle with parsley.

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