Spicy Shrimp or Scallop Sauté

Ingredients

U.S. Metric Ingredients
1 tsp 5 mL Paprika
¼ tsp 1 mL Cayenne
¼ tsp 1 mL Black pepper
¼ tsp 2 mL White pepper
¼ tsp 1 mL Dried thyme
¼ tsp 1 mL Dried basil
¼ tsp 1 mL Dried oregano
½ tsp 2 mL Salt
lb 1.25 kg Peeled, deveined shrimp or scallops
6 oz 175 g Onion, sliced
1 1 Garlic clove, chopped
as needed as needed Clarified butter

Method

Procedure

  1. Mix together the spices, herbs, and salt.
  2. If the shrimp or scallops are wet, dry them with paper towels. If you are using sea scallops and they are large, cut them into halves or quarters.
  3. Toss the shrimp or scallops with the dry seasonings.
  4. Sauté the onion and garlic in a Little clarified butter until they are tender and only lightly browned. Remove them from the pan and set them aside.
  5. Add a Little more butter to the pan and sauté the seafood just until it is cooked.
  6. Return the onion and garlic to the pan and toss to combine. Serve immediately, accompanied by white rice.

Per serving: Calories, 160; Protein, 18 g; Fat, 9 g (50% cal.); Cholesterol, 185 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 390 mg.

Variation

For spicy fish fillets, season fish well with the dry seasoning mix in the basic recipe. Then dredge them in flour and sauté as for meunière.

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