I prefer big sea scallops over shrimp just because you don’t have to clean out a dirty vein with the juicy scallops. Be careful not to over cook the scallops just cook them until the opacity disappears on both sides. I find it better that the are underdone than over. If their fresh, there shouldn’t be a bit health concern when they are underdone.
I’ve been look for a substitute greek seasoning but haven’t found one that compares to Cavender’s.
serves 3-4
+ 8 Tbs butter (113 g)
+ 1 large onion, diced
+ 4 cloves garlic, minced
+ 1 tsp Worcestershire Sauce
+ 1 Tbs fresh lemon juice
+ 1/2 tsp garlic powder
+ 1 tsp salt
+ 1 tsp pepper
+ 1 tsp “Cavender’s” All Purpose Greek Seasoning
+ 1.5 lbs (450-650 g) large peeled + deveined raw shrimp (or scallops)
+ 1 tsp parsley
- Saute onion and garlic in butter, then add seasoning (lemon juice, Worcestershire Sauce, garlic powder, salt, pepper, Greek Seasoning)
- Add Shrimp, simmer both sides of shrimp until they are done, don’t let them curl too much, a nice ‘C’ shape is a good measure for doneness (if using scallops, simmer in one layer for about 2 mins on each sides over medium high heat)
- Serve over linguine.
Please email me if you have any questions.
