Shrimp & Scallops in Lemon Butter
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kozzak
Jul 15, 2011, 8:00:10 AM7/15/11
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Shrimp & Scallops in Lemon Butter
Categories: Seafood, USA, Dixie, Gulfcoast, Nut, Main dish
Yield: 4 Servings
3/4 lb Scallops fresh or thawed
3/4 lb Shrimp fresh & peeled
2 tb Butter melted
1/4 ts Basil
1/4 ts Crushed rosemary
1/4 ts Salt
2 tb Lemon juice
1/4 c Pecans chopped fine
4 c White rice cooked
Hungarian sweet paprika to taste
Pre-heat oven to 375 deg-F.
Mix melted butter with rosemary, basil, pecans & salt for 1 min. in a
glass bowl.
Add shrimp, sallops & lemon juice then stir well to coat.
Place into a casserole dish then into oven.
Serve hot over white rice then sprinkle with paprika.
ORIGIN: Anna Koropolos, Tarpon Springs-FL, circa 2005
Categories: Seafood, USA, Dixie, Gulfcoast, Nut, Main dish
Yield: 4 Servings
3/4 lb Scallops fresh or thawed
3/4 lb Shrimp fresh & peeled
2 tb Butter melted
1/4 ts Basil
1/4 ts Crushed rosemary
1/4 ts Salt
2 tb Lemon juice
1/4 c Pecans chopped fine
4 c White rice cooked
Hungarian sweet paprika to taste
Pre-heat oven to 375 deg-F.
Mix melted butter with rosemary, basil, pecans & salt for 1 min. in a
glass bowl.
Add shrimp, sallops & lemon juice then stir well to coat.
Place into a casserole dish then into oven.
Serve hot over white rice then sprinkle with paprika.
ORIGIN: Anna Koropolos, Tarpon Springs-FL, circa 2005
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