Bayou Shrimp & Scallops

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb large shrimp, peeled & deveined, shells reserved
• 1/2 cup butter, divided
• 2 tablespoons flour
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon basil
• 1 teaspoon garlic granules
• 1 teaspoon paprika
• 3 -4 tablespoons soy sauce
• 4 bay leaves
• 1/2 cup louisiana hot sauce
• 1 lb scallops

Recipe

• 1 to prepare shrimp stock: in medium sauce pan combine reserved shrimp shells and 2 cups water. bring to boil. boil until liquid reduces to 1 1/2 cups. strain and discard solids. set stock aside.
• 2 to prepare sauce: melt 1/4 cup butter over medium heat. whisk in flour until frothy. stir in shrimp stock, black pepper, cayenne, rosemary, basil, thyme, garlic, onion powder, paprika, bay leaves, soy sauce, & hot sauce. simmer until thickened. set aside.
• 3 to prepare seafood: in large skillet over medium heat, melt 1/4 cup butter. add shrimp and scallops; cook until shrimp is just pink. stir in sauce. simmer over medium heat 3 minutes. remove bay leaves.
• 4 serve over rice or with crusty french bread.
• 5 note: use only louisiana hot sauce. using only 1/2 teaspoons of cayenne pepper plus hot sauce makes a very hot dish!