Dec 3, 2013 2 min read

Ingredients

1 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon salt

2 1/2 pounds of peeled, deveined shrimp or scallops

6 ounces onions, sliced

1 garlic clove, chopped

Clarified butter, as needed

Directions

Mix together the spices, herbs and salt.

If the shrimp or scallops are wet, dry them with paper towels. If you are using sea scallops and they are large, cut them into halves or quarters.

Toss the shrimp or scallops with the dry seasonings.

Saute’ the onion and garlic in a little clarified butter until they are tender and only lightly browned. Remove them from the pan and set aside.

Add a little more butter to the pan and saute’ the seafood just until it is cooked.

Return the onion and garlic to the pan and toss to combine. Serve immediately, accompanied by the white rice.

Serves 10