18 md Shrimp

     18    Sea scallops

    1/2 c  Butter

      3    Tomatoes

      3 c  Sliced mushrooms

      3 tb Crushed garlic

           Salt
           Freshly ground white pepper
      1 tb Paprika

      2 c  Heavy cream

  Shell and devein the shrimp.  Make a slit along the back or outside of the
  shrimp.  Lift out the black vein and discard.  Rinse the shrimp and
  scallops.  Melt the butter in a large skillet.  Add the tomatoes,
  mushrooms, and garlic and saute 1 minute.  Add the shrimp and scallops and
  continue to cook for another minute.  Add salt and pepper to taste. Add the
  paprika and then the cream.  Cook gently until the cream thickens, about 3
  minutes.  Serve over rice or in a ramekin.
  * Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen
  Mintzias