From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
In a large heavy skillet, press garlic into butter and saute over medium heat for two minutes. Add shrimp, crab meat, and scallops; increase heat and cook, stirring constantly, until shrimp turns pink and tails curl. Reduce heat and transfer shellfish with a slotted spoon to a warm bowl. Sprinkle flour, salt, and cayenne pepper into the same pan. Stir with a whisk until roux is creamy. Slowly add wine, stirring constantly, until well blended and slightly thickened. Add seafood and cook until heated thoroughly. Sprinkle with parsley and serve immediately with rice.
SERVES: 8 - 10
- 1/2 cup butter
- 2 garlic cloves
- 1 pound raw shrimp, peeled and deveined
- 1 pound crab meat, picked over for shell bits, or 1 pound pre-cooked crab fingers
- 1 pound scallops
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/4 cup chopped parsley
In a large heavy skillet, press garlic into butter and saute over medium heat for two minutes. Add shrimp, crab meat, and scallops; increase heat and cook, stirring constantly, until shrimp turns pink and tails curl. Reduce heat and transfer shellfish with a slotted spoon to a warm bowl. Sprinkle flour, salt, and cayenne pepper into the same pan. Stir with a whisk until roux is creamy. Slowly add wine, stirring constantly, until well blended and slightly thickened. Add seafood and cook until heated thoroughly. Sprinkle with parsley and serve immediately with rice.
SERVES: 8 - 10
