shrimp and scallops normandy

Categories
Shelf life
Shelf4
Yield
1 servings
MeasureIngredient
3 ounces Shrimp
3 ounces Scallops
1 ounce Oil
  Seasoning salt
4 ounces White wine
¼ cup Sliced mushrooms
2 tablespoons Diced yellow onion
¼ teaspoon Dried tarragon
Bay leaves
4 ounces Heavy cream
¼ cup Roux; (butter-flour mix)
2 tablespoons Parmesan cheese
2 tablespoons Scallions

Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till ½ done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes

Random recipe of the day

Duck salad

Follow us

 Subscribe in a reader