4 Block Meal
Ingredients:
2 1/4 ounces medium shrimp, large dice*
2 1/4 ounces scallops, large dice
1 cup 1 percent milk
3/4 cup onions, diced
1 cup celery, diced
1/4 cup water chestnuts, diced
1 1/2 cups tomato, chopped
2 teaspoons corn starch
1 1/3 teaspoons olive oil
1 teaspoon garlic, minced
1 cup chicken stock
1 tablespoon parsley
1 tablespoon cilantro
1/2 teaspoon Worcestershire sauce
Dash hot pepper sauce
Instructions:
In a medium nonstick sauté pan add oil, onions, water chestnuts, celery, parsley, cilantro, Worcestershire sauce, and hot pepper sauce. Cook until onion and celery are tender; then add shrimp, scallops, and garlic. Cook an additional 3 to 5 minutes, until shrimp are pink and scallops are opaque. Transfer to medium saucepan. Stir in tomato and chicken stock. Bring to a boil, reduce heat, cover and simmer for 7 minutes. Add milk and continue to simmer for 3 minutes. Dissolve cornstarch in a little of the stock from the pot. Pour into saucepan and continue cooking, stirring frequently, until stock thickens.
*Note: Shelled and deveined.