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Scallops & Shrimp In Wine Bouillon With Julienne Vegetables

shellfish, shrimp

3/4 pound large raw shrimp
16 mussels; optional
2 medium carrots
1 sweet red pepper
2 leeks; white part only
1 small zucchini
4 teaspoons butter
3 shallots; finely chopped
2 cloves garlic; minced
1/2 cup white wine
1/2 pound scallops
1 cup finely chopped fresh parsley
1/2 cup whipping cream; optional
salt
freshly ground pepper
3 cups hot cooked rice

Shell shrimp and remove intestinal tract running down back. Scrub mussels and pull off hairy beards. Peel carrots. Seed pepper. Cut leek lengthwise halfway, then wash under cold running water. Cut ends from zucchini. Cut all vegetables into julienne strips (like matchsticks). Blanch vegetables in boiling water for 2 minutes; drain. Plunge into a bowl of ice water to cool; drain. In large heavy saucepan or flameproof casserole, melt the butter; stir in shallots and garlic and cook over medium-low heat, stirring, for 3 to 5 minutes or until tender. Add wine; bring to a boil. Add shrimp, mussels, scallops and parsley; cover, and simmer for about 3 minutes or until shrimp turn pink and scallops are opaque. Discard any mussels that do not open. Be careful not to overcook or seafood will be tough. Pour in cream (if using) and vegetables and cook until hot. Taste liquid in pan and add salt and pepper. If liquid is too thin, thicken it by adding 2 teaspoons cornstarch mixed with 2 tablespoons water; stir and bring to a boll. Serve in shallow bowls or with rice or noodles.

Contributor: Smart Cooking - Anne Lindsay

Yield: 4 servings

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