Shelly's Recipe

SHRIMP AND SCALLOPS SAUTE LOUISANA

Category: Fish and Seafood

1 lb medium shrimp, peeled and deveined
1 lb bay or sea scallops
1/4 cup olive oil
Juice from 1 lemon
2 tbsp white Worcestershire sauce
4 cups minced shallots
3 cloves garlic, chopped
1 large red and green pepper, julienned
8 oz sliced mushrooms
1 glass Chablis or Riesling wine
1/3 chopped fresh thyme, parsley, basil and oregano mix
Salt and pepper, to taste
Hot sauce, to taste

Heat oil in a large saute pan. Add shallots and garlic, stirring until golden. Place seafood in pan; cook over high heat until half done. Add vegetables and saute together for a few minutes. Sprinkle with herb mix, add wine, lemon juice and Worcestershire sauce, simmer until vegetables are still ad dente. Season with salt, pepper and hot sauce. Serve over rice pilaf. Serves 4