AATC's Shrimp and Scallop Cioppino - WBRC FOX6 News - Birmingham, AL

AATC's Shrimp and Scallop Cioppino

Source: WBRC video Source: WBRC video

AATC's Shrimp and Scallop Cioppino

1 lb large shrimp.peeled and de-veined
½ lb bay scallops
½ cup butter
½ cup olive oil
1 cup white wine
½ cup Italian parsley
2 cloves of garlic
½ cup fresh thyme
Pinch of salt and pepper
2 cans tomato sauce
1 can diced tomatoes
 
In a blender combine white wine,parsley, thyme, salt, pepper and garlic. Heat olive oil and butter in large skillet. Cook shrimp and scallops for two minutes. Add wine mixture and get ready for a great explosion of aroma! Stir in tomato sauce and simmer for another minute or two. Serve with French bread for sopping up the flavors. It is incredible and very easy! I have served it over rice like gumbo and it is very good.

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