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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981) Ingredients:
36 medium shrimp, peeled and devined (shells reserved) |
2 green onions, minced |
2 cloves garlic, minced |
2 teaspoons curry powder |
3 cups heavy cream |
1 cup white wine |
1 lb scallops |
salt and pepper |
1 tablespoon butter |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine shells, green onion, garlic and curry powder in medium skillet over med.
2. high heat and cook for 1 minute.
3. Blend in cream and wine.
4. Increase heat to high and cook, stirring constantly for 5 minutes.
5. Remove from heat.
6. Discard shells.
7. Set sauce aside.
8. Season shrimp and scallops with salt, pepper and curry powder.
9. Heat butter in saucepan over med.
10. high heat.
11. Add shrimp and scallops in batches and cook for 2 minutes.
12. Remove shrimp and scallops from pan and set aside.
13. Add cream sauce to pan and cook until sauce is thick about 3 minutes.
14. Return shrimp and scallops to saucepan.
15. Blend in parsley.
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