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Carolina Kitchen: Seafood Picatta

Seafood Picatta - by Billy Graham Training Center, Chef Douglas Walls

by Billy Graham Training Center, Chef Douglas Walls

Ingredients

  • .25 lb shrimp
  • .25 lb cooked crab meat
  • .25 lb scallops
  • .25 stick of unsalted butter
  • 2 garlic cloves minced
  • .5 shallot finely minced
  • 2 T of capers
  • .25 cup lemon juice
  • .75 cup heavy cream
  • fresh herbs (parsley,basil,scallion)

Instructions

  1. Melt butter, saute garlic, shallot capers. add shrimp & scallops, saute for 5-7 and then add cooked crab meat.
  2. Add lemon juice, cook down for 1-2 minutes
  3. Add heavy cream and then add herbs, reduce the cream until thickened.
  4. You can toss this dish with your favorite pasta as well!

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