INGREDIENTS
1 lb. large shrimp in the shell, or 30 pieces of frozen (3/4 lb) defrosted and cleaned
1 ¼ lbs. sea scallops
3 TBSP. bacon fat or vegetable oil
½ small onion, chopped
½ cup small chopped green bell pepper
½ cup small chopped red bell pepper
1/3 cup small chopped celery
2 garlic cloves. finely chopped
¾ tsp. dried thyme leaves
¼ tsp. dried oregano leaves
1 bay leaf
¼ tsp. cayenne pepper
2 tsp. flour
1 cup canned tomatoes, drained, chopped, plus ¼ cup of their juice
Salt and pepper to taste
Tabasco sauce to taste
1 TBSP. chopped fresh parsley
DIRECTIONS
Peel and devein shrimp.
Rinse under running water, drain, pat dry with paper towels. Set aside.
Clean the sea scallops, removing strip of muscle.
Rinse well, drain and dry thoroughly with paper towels.
Set aside while preparing the sauce.
Place the bacon fat or vegetable oil into a dutch oven.
Place the pot over medium-high heat.
Add the onions, peppers and celery.
Cook until they become slightly wilted and a little brown.
Turn down heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne; cook for 30 seconds.
Add the flour and continue to stir for 1 minute.
Add the tomatoes and their juice and simmer, covered, over low heat (about 10 minutes) until it is very thick.
Stir the sauce once or twice during cooking time.
Season it well with salt, pepper and Tabasco and set aside.
In a separate bowl, mix the scallops and shrimp together; season with salt and pepper.
Remove ½ half of the sauce to a bowl, spreading the remaining evenly over the bottom of the pot.
Distribute the seafood evenly over sauce and spread reserved sauce over top of seafood.
Place over medium-high heat and without stirring, heat the mixture until bubbles are at the surface.
Reduce heat to low, tightly cover, simmer 8 to 12 minutes.
Discard bay leaf.
Serves 6.
