Friday, December 12, 2008

Baked Shrimp and Scallops

Last week at the grocery store frozen shrimp was on sale so I happily snagged a bag. I love shrimp! I tend to mainly use it in pasta, so I was happy to find a recipe on Colleen's blog that would let the shrimp stand alone. I was a bit worried that this would not be filling enough as a main course, but I was wrong! It's suprisingly hearty and very, very good! The only change I made was to use fat-free half and half instead of regular. I also add two packs of tiny little frozen scallops in the freezer so I threw those in as well. Oh, and because I was worried that it would be bland I threw in some Old Bay seasoning, but it really didn't need it! We really enjoyed this! It was a different way to enjoy our favorite shelfish.

Baked Shrimp

1 pound shrimp, peeled and devined with tails removed (or bay or sea scallops)
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup half and half
1/2 cup bread crumbs
2 tablespoons butter

Preheat oven to 400 degrees F. Combine wine, lemon juice, salt and pepper in a 1 1/2 quart baking dish. Add scallops and stir.Pour in half and half.Melt butter, add bread crumbs and crumble over scallop mixture. Bake 15 minutes until brown and bubbly.


The Home Cook said...

Yum!! I love shrimp and scallops. can't wait to make this! I'm thinking Sunday...maybe with a salad and some rice.

Colleen said...

Yay! I am glad you liked this! And I like the addition of Old Bay too (even if you said you don't need it) - it just adds another flavor - can't go wrong with that!

Joelen said...

Hmmm - this would be great to make since we love shrimp & scallops!