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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 61-70 of 179

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  • on September 01, 2008

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    reduce chili peppers a little.

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  • on July 03, 2008

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    This recipe is fantastic! I added a little heavy cream and starch at the end to thicken it up, then served it with cream cheese grits. It was a hit!! While it sound like it would be too "heavy and rich", everyone actually commented on how light it seemed to be. This recipe will become a standard at my house!

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  • on April 30, 2008

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    It is the most delicous meal I have EVER made!

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  • on April 13, 2008

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    I really think this is the best dish I have ever cooked. It is wonderful, thanks for the recipe, Rachael!

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  • on March 21, 2008

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    Didn't have saffron and used bay scallops and it was delicious. Make sure you have crusty bread for dunking. Might use 1/4 tsp. red pepper next time to cut the heat a little. Squeezed fresh lemon juice on top.

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  • on February 25, 2008

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    I made this tonight and the only variations I made were: scallops only, added mushrooms to the onion mix, served over whole wheat thin spaghetti. My husband loved it....definitely a keeper.

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  • on February 23, 2008

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    The dish is delicious and very quick and easy to make. Served it over angel hair pasta and loved it. Makes a nice big bowl for a crowd or lots of leftovers.

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  • on February 10, 2008

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    I highly recommend this dish. Every bite was a delight. I loved the spicy red pepper bite and refreshing taste of the lemon zest. This is a keeper.

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  • on January 15, 2008

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    The recipe was very easy to follow and it was even easier to make. My 7 and 11 year old loved it!

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  • on December 18, 2007

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    came out great the flavors worked well but i think you should add some red peppers and you left over juice add to rice and it taste great

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