Shrimp And Scallops

• 2 lb. large or jumbo shrimp, peeled and deveined
• 2 lb. bay scallops
• 1 small yellow pepper, diced
• 1 small green pepper, diced
• 1 small red pepper, diced
• 2 large tomatoes, diced
• 1/2 c. chopped parsley
• 1/2 lb. butter
• 1 (4 oz.) jar minced garlic (more or less as desired)
• 1 c. white wine
• Tabasco sauce to taste
• white pepper and salt to taste

1. Place
2. butter, peppers and garlic in heavy cookware and saute over
3. medium-high
4. heat
5. until
6. tender
7. but crisp.tdd tomatoes and
8. parsley
9. and
10. cook
11. 3 minutes after returning to boil.
12. Add shrimp,
13. scallops, wine and Tabasco sauce and cook until all shrimp are a nice pink, stirring frequently.
14. Taste the sauce
15. and add
16. moretalt,
17. white
18. pepper and Tabasco to taste.
19. I
20. add Tabasco until it can barely be detected but is not hot.
21. Serve over a bed of rice.

jumbo shrimp, bay scallops, yellow pepper, green pepper, red pepper, tomatoes, parsley, butter, garlic, white wine, tabasco sauce, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635542 (may not work)