Scallop and Shrimp Creole by Leslie Revsin

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 pound large shrimp in the shell, or approximately ¾ pound frozen, cleaned shrimp, defrosted (about 30 pieces)

1 ¼ pounds sea or bay scallops

3 tablespoons bacon fat or vegetable oil

½ cup small diced or chopped onion

½ cup small diced or chopped green bell pepper

½ cup small diced or chopped red bell pepper

⅓ cup small diced or chopped celery

2 garlic cloves, finely chopped

¾ teaspoon dried thyme leaves

¼ teaspoon dried oregano leaves

1 bay leaf

¼ teaspoon cayenne

2 teaspoons flour

1 cup crushed or chopped drained canned plum tomatoes, plus ¼ cup of their juice

Salt and freshly ground black or white pepper to taste

Tabasco sauce to taste

1 tablespoon chopped fresh (flat-leaf or curly) parsley

Directions at epicurious.com

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