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Venetian Shrimp and Scallops Recipe

Venetian Shrimp and Scallops

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 51-60 of 178

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  • on February 07, 2009

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    I normally do not rate recipes because you can give a recipe to 20 different people and get 20 different results. At first I was worried about the wine but I reduced it down even more than the recipe called for. Then I added the rest of the ingredients. This dish was wonderful. Took me longer than the 20 minutes called for, but I did have company over and could not time myself. I will definitely do this meal again. Loved the sauce,

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  • on January 19, 2009

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    After I made this recipe, which is so delicious, I had about one fourth of it left with plenty of pan juices. I added both to a small soup pot, and cut the chunks of seafood to 1 inch pieces with the side of my spoon.. To my amazement, I stumbled upon the greatest seafood soup ever! I even cut up left over garlic toast on top!! Yum-o and thanks Rachael!!!

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  • on January 17, 2009

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    Every time I make this Everyone LOVES it and I don't always make it the same, if I have to substitue what I have on hand. I read some of the other reviews and I will try adding some heavy cream to this, great idea! I always servie this over rice and I even used small pasta wheels once when I was out of rice and it was still great! Although we all agreed it is definately much better with rice.
    Cannot go wrong with recipe it is fast and easy and will impress everyone!

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  • on January 13, 2009

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    I will make this again and again, so easy and so good. Thanks for this recipe, my daughter loved it.

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  • on December 31, 2008

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    I didn't have saffron, and the grocery store was out of fresh basil so I had to use dried basil. Otherwise, I didn't change a thing. I served it with toasted ciabatta bread that I melted romano asiago cheese on top of. SO good, my husband raved about it all of dinner.

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  • on November 22, 2008

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    Made this with 1 pound of sea scallops, halved everything but the tomatoes, added a bit of cream and did thicken the sauce - The two of us ate it all.

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  • on October 12, 2008

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    This is so delicious and great reheated. Many reviewers tweaked this with great results. I substituted broth for wine, didn't add saffron and added some half-n-half at the end. Definitely restaurant quality, yummo!

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  • on September 20, 2008

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    I MADE THIS WITH 1 LB OF SHRIMP ONLY (FOR TWO OF US SO I MADE THE FOLLOWING MODIFICATIONS. USED THE FULL 14 OZ CAN OF DICED TOMATOES AND ELIMINATED THE STOCK. KEPT THE RED PEPPER AND SAFFRON AMOUNTS THE SAME AS IF IT WERE FOR 2 LBS. (WE LIKE THINGS SPICY AND LOVE SAFFRON IT WAS EXCELLENT!!!!

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  • on September 20, 2008

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    This is such an easy recipe! The flavors are amazing! Find the freshest basil and the crustest bread. Dip in and be prepared to love it!

    Most of my extended family has tried this and they ask me for the recipe. When I tell them its from Rachel Ray they are amazed and give her great kudos.

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  • on September 01, 2008

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    reduce chili peppers a little.

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