Recipe: Shrimp and Scallops Stroganoff (using fat free sour cream)

SHRIMP AND SCALLOPS STROGANOFF

1 lb large shrimp, peeled and deveined
1 lb sea scallops, washed
1 tbsp butter, divided use
1/2 lb mushrooms, sliced
1 1/4 tbsp dry sherry
1 1/4 tbsp flour
1 dash ground black pepper
1/2 tsp dry chicken bouillon
1/2 cup water
2/3 cup fat free sour cream
Hot cooked rice (for serving)
1 1/4 tsp chopped fresh parsley (to garnish)

Pat seafood dry. In large non-stick skillet, heat 1 tbsp butter and cook shrimp, stirring frequently, until shrimp are opaque, about 5 minutes. With slotted spoon remove shrimp to bowl.

In drippings in skillet, cook scallops, stirring frequently, until opaque, about 5 minutes. With slotted spoon remove scallops to bowl with shrimp.

In same skillet add mushrooms and sherry to broth, stirring frequently until mushrooms are tender.

In cup, stir flour, pepper, bouillon and 1/2 cup water until blended. Stir into mushrooms and cook, stirring constantly until sauce boils and is thickened slightly.

Reduce heat to low; stir in sour cream until blended. Return seafood to skillet and cook over low heat until heated through (do not boil).

Serve with rice and garnish with parsley.

Makes 6 servings
Adapted from source: Good Housekeeping magazine, March, 1995