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Venetian Shrimp and Scallops Recipe

Venetian Shrimp and Scallops

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (179)

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Average Rating:

Total Reviews: 179

Showing 1-10 of 179

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  • on June 05, 2013

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    Absolutely to die for! I made this meal for the first time while entertaining guests. The meal took no time at all to prepare and a crowd pleaser for sure. One of my guests said "I don't usually like shrimp but this is awesome!" This will definitely stay in my entertaining arsenal.

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  • on April 19, 2013

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    It was very good. Made it for me and my girlfriend. Im very new to cooking and it wasn't too incredibly hard to make

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  • on April 01, 2013

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    This is SO GOOD! I did not add the saffron, but it was still great without it. DON'T SKIP the basil! I feel it completely changes the taste and I tried a bit without basil, and it was totally different. This is the one recipe out of the dozens I've made that my boyfriend requests over and over again! :

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  • on January 27, 2013

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    Made this last night for dinner guests....I won't make it again. It just didn't have any WOW factor for me. My husband wasn't wild about it either. Felt like I wasted good shrimp and scallops on this recipe.

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  • on December 29, 2012

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    Based on prior reviews, I decided to add cocnut milk for body and flavor. I also used clam juice rather than chicken stock. The result was a full-bodied, hearty stew, and my family loved it. Definitely a keeper. Next time, I might add whatever shellfish is freshest...would be great with clams, mussels, etc, because this reallys is a soup/light stew.

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  • on December 13, 2012

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    We left out the chix broth to keep it on thick side. Wanted some more green, so fresh green beans to start the tomato base and a ripe avocado (sliced in at the end. Some mushrooms and szechuan peppercorns, red wine instead of white. Boy the saffron really popped in this dish. Thicker sauce by dusting both the scallops and the shrimp.

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  • on November 20, 2012

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    omg!!! I'm eating this right now. Today was the 1st time that I made this & it is VERY GOOD! As Rachel Ray says "Delish!" I didn't have red pepper flakes, saffron or basil & it still came out good. I used some Sazon & hot sauce instead, and I added a little flour from the scallops & a squeeze of lemon. I ate it with wild rice, but it would be good with yellow or white rice or pasta.....yum!

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  • on September 29, 2012

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    The dish was very good and fairly easy to prepare. I served it with parmesan asiago cheese bread that was lightly toasted. Yummy.

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  • on August 09, 2012

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    It was interesting to see the comments on this recipe.. I've been making this for a long time now and it is by far the best meal I make! I didn't read far enough to see if anyone has implemented the same changes I have but do yourselves a favor - add clams to the mix & use the clam broth instead of chicken broth - ambrosia. Don't skimp on the saffron and add an extra dash of crushed red pepper...mmmmm Also - I mix in fire roasted tomatoes along with Muir Glen organic crushed tomnatoes. Everyone goes nuts for this dish when I make it!

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  • on July 07, 2012

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    I love this dish. I added a teaspoon of starch as I didn't see the sauce get any thicker and turned out pretty good.

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