Shrimp and Scallops Calabrese

Ingredients

• 1 Tbsp. butter
• 3 cloves garlic
• 1 1/2 c. onion (chopped)
• 3/4 cup grated carrot
• 3 lg0 tomatoes, peeled, cored, and diced
• 3/4 cup beef broth
• 3 Tbsp0 lemon juice
• 4 tsp, sugar
• 2 tsp, salt
• 1/4 tsp, pepper
• 1/8 tsp0 crushed saffron (or bay leaf)
• 2 1/2 lbSo shrimp cleaned
• 2 lbs. scallops
• 1/2 cup chopped parsley
• 3 Tbsp0 flour
• 1/4 cup water

Method

1. 1

   Melt butter.

2. 2

   Add garlic, onion, and carrot.

3. 3

   Cook over low heat for about 10 minutes.

4. 4

   Add tomatoes, broth, lemon juice, sugar, salt, pepper, and saffron.

5. 5

   Cover and simmer gently for about 15 minutes.

6. 6

   Add shrimp and parsley and simmer for 10 minutes.

7. 7

   Mix together the flour and water and stir into the mixture.

8. 8

   Cook five minutes longer.

9. 9

   Serve in soup plates with rice.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 37. The excerpt below is the record exactly as published.

Tbsp. butter; 1 cup cream; 1 can crabmeat or 1 1/2 cups and 1 Tbsp. chopped parsley* Mix all ingredients, having rubbed the egg yolks fine — Season to taste and mix with bread crumbs (about 2 scant cups) --Place in a baking dish or crab shells--Bake in 375° oven for 30 minutes* YUM- -Yum — yum. 120 SHRIMP AND SCALLOPS CALOBRESE l'Tbsp. butter 3 cloves garlic 1 1/2 c. onion (chopped) 3/ 4 cup grated carrot 3 lg0 tomatoes , peeled , cored, and diced 3/4 cup beef broth 3 Tbsp0 lemon juice 4 tsp, sugar 2 tsp, salt 1/4 tsp, pepper 1/8 tsp0 crushed saffron (or bay leaf) 2 1/2 lbSo shrimp cleaned 2 lbs . scallops 1/2 cup chopped parsley 3 Tbsp0 flour 1/4 cup water

Cook this with the app: pantry check, scaling, and the assistant.