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Shrimp and Bay Scallop Salad
Source: dLife

Warm salad of shrimp and scallops sprinkled in sherry.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 159.1
Total Carbs 7.8 g
Dietary Fiber 0.1 g
Sugars 6.1 g
Total Fat 6.7 g
Saturated Fat 4.3 g
Unsaturated Fat 0.3 g
Potassium 345.2 mg
Protein 14.7 g
Sodium 208.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Milk , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  raw medium shrimp
4 cup  tap water
0 1/2 lb  large scallops
1 tbsp  Butter, unsalted
0 1/2 oz  Arrowroot, fresh
1 1/2 cup  evaporated milk
1 pinch  black pepper
0 1/4 tsp  paprika
0 1/4 tsp  ground nutmeg
2 tbsp  cooking sherry
0 1/4 cup  chopped parsley
  1. In medium pot, bring water to boil, add shrimp and cook 1 minute.
  2. Drain, run under cold water, peel, and devein.
  3. In nonstick skillet over medium heat, melt butter, add arrowroot and stir.
  4. Slowly add evaporated milk. Cook until sauce thickens, stirring continuously.
  5. Add shrimp, scallops, pepper, paprika, nutmeg, and sherry.
  6. Cook until mixture is hot and scallops firm, about 4 minutes.
  7. Transfer to serving dish, garnish with parsley.

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