Wednesday, February 29, 2012

Marks original Portabella Mushrooms, Shrimp and Scallops in Creamed Creole Sauce.

This is my original recipe that turned out FABULIOUS.  No Changes or tweeks needed.  The Creole was an exceptional taste for the seafood and the portabella's.  Served with a Balsamic vinegar dressing Salad, with fresh cut mushrooms and crazins. Bon Appétit.

Cut portabella mushrooms (as much as you want.)
1 bag Frozen scallops
1 bag Frozen shrimp (without tails)
2 can Campbells Cream of Mushroom Soup
Tony Chachere's Original Creole Seasoning.
Extra Virgin Olive Oil
1/4 stick real butter.

In a pan on stove top, on med heat, put frozen shrimp, scallops, EVOO and butter in pan, stir often.  As the seafood thaws and cooks, sprinkle liberally with creole seasoning.  I dashed it once, turned over seafood and dash again.  Remember Creole has a bite if heavy.

Add mushrooms and both cans of Cream of Mushroom Soup.  Bring to a boil and cook until mushrooms are to desired finish.  Stir often.

I am very proud of how this dish turned out.  Try it and let me know what you think.


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