Shrimp and Scallop Curry Recipe #48728
Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)
by ellie_
30 min | 10 min prep
SERVES 6 -8
- 36 medium shrimp, peeled and devined (shells reserved)
- 2 green onions, minced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 3 cups heavy cream
- 1 cup white wine
- 1 lb scallops
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- Combine shells, green onion, garlic and curry powder in medium skillet over med.
- high heat and cook for 1 minute.
- Blend in cream and wine.
- Increase heat to high and cook, stirring constantly for 5 minutes.
- Remove from heat.
- Discard shells.
- Set sauce aside.
- Season shrimp and scallops with salt, pepper and curry powder.
- Heat butter in saucepan over med.
- high heat.
- Add shrimp and scallops in batches and cook for 2 minutes.
- Remove shrimp and scallops from pan and set aside.
- Add cream sauce to pan and cook until sauce is thick about 3 minutes.
- Return shrimp and scallops to saucepan.
- Blend in parsley.
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5 stars