Scallop and Shrimp Creole Recipe | Epicurious

Ingredients

• 1 pound large shrimp in the shell, or approximately 3/4 pound frozen, cleaned shrimp, defrosted (about 30 pieces)
• 1 1/4 pounds sea or bay scallops
• 3 tablespoons bacon fat or vegetable oil
• 1/2 cup small diced or chopped onion
• 1/2 cup small diced or chopped green bell pepper
• 1/2 cup small diced or chopped red bell pepper
• 1/3 cup small diced or chopped celery
• 2 garlic cloves, finely chopped
• 3/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano leaves
• 1 bay leaf
• 1/4 teaspoon cayenne
• 2 teaspoons flour
• 1 cup crushed or chopped drained canned plum tomatoes, plus 1/4 cup of their juice
• Salt and freshly ground black or white pepper to taste
• Tabasco sauce to taste
• 1 tablespoon chopped fresh (flat-leaf or curly) parsley