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Shrimp and Scallop Zuppa Patricia
Serves 4 to 6
Ingredients:
4 Tbs. (1/4 cup) Olive Oil
6 cloves Garlic, chopped
1 lb. cleaned Shrimp
1/2 lb. Scallops
15-oz. can Chicken Broth
1 cup White Wine
1/4 cup Worcestershire Sauce
Juice of l Lemon
Juice of l Lime
4 Tbs. (1/4 cup) fresh Parsley, chopped
1/4 tsp. Tarragon
1/4 tsp. Cayenne Pepper, or to taste
1 tsp. Lemon Seasoning
Warm the olive oil in a wok or a deep, heavy skillet.
Sauté the chopped garlic in the warm oil until soft,
stirring frequently.
Add the shrimp and scallops to the garlic oil and sauté
gently for about 3 minutes, or until the seafood is
opaque. Remove the sautéed shrimp and scallops from
the wok or skillet, and set aside.
Add the chicken broth, white wine, Worcestershire
sauce, lime and lemon juices, parsley, tarragon, cayenne
pepper, and lemon seasoning to the same wok or skillet.
Let the mixture simmer for a few minutes and then
adjust the seasonings to your taste.
Return the shrimp and scallops to the hot broth just a
few minutes before you are ready to serve.
Ladle into flat soup bowls and serve with the best Italian
bread you can find for dunking in the broth.
Although this recipe is prepared here as a soup, Coach
said today's recipe is "also very good served over rice
or pasta."
Serve it as directed with a salad and you may have a
scrumptious light meal for dinner tonight.
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