Scallop Gumbo Recipes

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SCALLOP GUMBO



Scallop Gumbo image

Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that's ideal for any occasion calling for a crowd-pleaser.

Provided by Mark Bittman

Categories     dinner, lunch, one pot, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/4 cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt
black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Cayenne to taste
1 pound scallops
Chopped fresh parsley, for garnish

Steps:

  • Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
  • Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP AND SCALLOPS GUMBO (PORTUGUESE STYLE)



Shrimp and Scallops Gumbo (Portuguese Style) image

My Carnivore Husband Loves this!!! This is a dish that makes me proud to be Portuguese!!! I combined a recipe I found on this website with dishes I have had from my culture and came up with this. I always serve it over Basmatti Rice and everyone loves it. I have brought it to many potlucks and I always get asked the recipe

Provided by VeganGrbicGirl

Categories     European

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons olive oil
6 garlic cloves, minced
1 lb sliced mushrooms
2 (8 ounce) cans tomato sauce
1 lb shrimp (peeled and deveined)
1 bunch green onion, chopped
1 lb scallops
1 pinch salt and pepper

Steps:

  • Melt butter and oil in a large skillet over medium heat.
  • Add garlic and saute for one minute.
  • Increase heat to high and add mushrooms. cover with tin foil for 2 minutes or until done.
  • Add shrimp and green onions. re-cover and cook one minute.
  • Add scallops and cook 3 minutes or until scallops are opaque.
  • Drain most liquid and return to stove.
  • Add 2 cans of tamatoe sauce and re-cover for 5 minutes.
  • Season with salt and pepper
  • Serve over rice (Basmatti recommended).

Nutrition Facts : Calories 447.8, Fat 21.9, SaturatedFat 7.3, Cholesterol 289.2, Sodium 2204.6, Carbohydrate 18.9, Fiber 3.7, Sugar 7.8, Protein 45.5

SCALLOP GUMBO



Scallop Gumbo image

Make and share this Scallop Gumbo recipe from Food.com.

Provided by ellie3763

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
2 tablespoons minced garlic
salt and black pepper
3 cups vegetable stock or 3 cups chicken stock
2 cups chopped tomatoes (with their juice)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh oregano or 1 teaspoon dried oregano
2 bay leaves
cayenne
1 lb scallops

Steps:

  • Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning.
  • Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
  • Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily.
  • Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

Nutrition Facts : Calories 155.3, Fat 4.7, SaturatedFat 2.6, Cholesterol 35.2, Sodium 164.8, Carbohydrate 13.8, Fiber 1.9, Sugar 3.1, Protein 14.7

GUMBO



Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Essence, recipe follows
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA



Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 29

1/2 pound andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
1 stick unsalted butter
1/2 cup flour
6 to 8 cups Shrimp Stock, recipe follows
Salt and freshly ground black pepper
2 tablespoon honey
Freshly chopped cilantro leaves, for garnish
1/4 cup canola oil
12 scallops
12 large shrimp, peeled, deveined, and tails on
18 shucked oysters
6 ounces lump crabmeat
Canola oil
1/2 pound okra, cut into 1/4-inch thick slices
1 1/2 cups yellow cornmeal
Salt and freshly ground black pepper
3 cups raw shrimp shells and tails
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
6 cups water
1 cup white wine
1 medium fresh tomato, or 1/2 cup canned plum tomatoes
1 bay leaf

Steps:

  • For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
  • Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
  • Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
  • For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
  • Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
  • Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
  • For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
  • Place the cornmeal in a shallow baking dish and season with salt and pepper.
  • Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
  • Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
  • In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
  • Strain though cheesecloth or a fine strainer.

ULTIMATE GULF COAST GUMBO



Ultimate Gulf Coast Gumbo image

Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.

Provided by Robert Wilson

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h50m

Yield 20

Number Of Ingredients 17

4 pounds medium shrimp - peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

Steps:

  • Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
  • Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
  • Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
  • Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g

SEAFOOD GUMBO



Seafood Gumbo image

This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h45m

Yield 8

Number Of Ingredients 20

½ teaspoon ground cayenne pepper
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
¾ cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock

Steps:

  • Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
  • In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
  • Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
  • When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g

SEAFOOD GUMBO



Seafood Gumbo image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

SEAFOOD GUMBO



Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories     soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

  • Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
  • Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
  • Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
  • Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
  • While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
  • Season the gumbo to taste with salt and pepper and serve over rice.

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From foodnewsnews.com


SCALLOP AND ANDOUILLE GUMBO WITH SHRIMP | CHEF CONNEXION
Heat oil in large stockpot set over medium-high heat; cook sausage for 6 to 8 minutes or until lightly browned. Using slotted spoon, transfer sausage to paper towel—lined plate. Add onions, bell peppers and celery to skillet. Cook, stirring occasionally, for about 20 minutes or until softened. Stir in garlic and cayenne; cook for 3 to 5 ...
From chefconnexion.com


SCALLOP OR CHICKEN GUMBO RECIPE | CDKITCHEN.COM
Cook until brown, stirring often. Add onion, bell pepper and garlic. Slowly stir in water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook for about 30 minutes until vegetables are done. Add scallops or chicken and simmer for an additional 6 minutes.
From cdkitchen.com


SEAFOOD SAUSAGE GUMBO - DIABETIC FOODIE
2016-02-08 Stir to combine, then cook for about 10 minutes or until the onions start to become translucent. Step 4: Add the chicken broth, tomatoes, cumin, cayenne, salt, pepper, and bay leaf to the pot. Step 5: Increase the heat to medium-high and bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
From diabeticfoodie.com


CAJUN INSPIRED SEAFOOD GUMBO RECIPE | SELF PROCLAIMED FOODIE
2022-02-23 Step 1: Make the roux. Whisk together flour and bacon drippings in a Dutch oven and cook in 300°F oven for 90 minutes, whisking every 15 minutes or so. This amount of time is necessary to develop the deep flavors and rich color. add …
From selfproclaimedfoodie.com


SHRIMP AND SCALLOP GUMBO RECIPE - ALL INFORMATION ABOUT HEALTHY …
I was looking for an authentic gumbo recipe and I found it. I've cooked for a long time and try to follow a recipe exactly the first time I make it. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it …
From therecipes.info


SCALLOP OR CHICKEN GUMBO RECIPE - FOOD NEWS
Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed. To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice.
From foodnewsnews.com


SLOW COOKER CROCKPOT GUMBO + {VIDEO}
2021-12-10 Place the chicken breasts and cooked sausage in the slow cooker. Place the lid on the slow cooker. Cook for 3-4 hours on High or 7-8 hours on Low. Remove the chicken from the slow cooker and shred. Add the raw shrimp and shredded chicken to the slow cooker. Cook for a few minutes until the shrimp turns bright pink.
From staysnatched.com


AUTHENTIC NEW ORLEANS GUMBO - TASTES BETTER FROM SCRATCH
2019-12-11 Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add …
From tastesbetterfromscratch.com


SCALLOP AND VEGETABLE GUMBO RECIPE | RECIPE | GUMBO RECIPE, …
Mar 26, 2017 - Learn how to make Scallop and Vegetable Gumbo. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.ca


GUMBO WITH SCALLOPS AND SMOKIE SAUSAGE - LIVE RIGHT NOW
In saucepan, heat olive oil over medium heat; cook garlic, red pepper, onion, celery, Italian seasoning and cayenne for 15 minutes, stirring frequently, or …
From cbc.ca


SEAFOOD CURRY GUMBO WITH JUMBO SHRIMP AND SCALLOPS
Chilau Sauce does it again Curry style! I used the Gumbo flavor this time around though I usually go with the Citrus Flavor. The recipe will work with all 3!...
From youtube.com


SHRIMP AND SCALLOP GUMBO - TRAILHEAD WELLNESS
2019-12-13 Add in all the seasoning (including gumbo file powder), Coco Aminos, okra, canned diced tomatoes, and sausage. Cover and lock lid. Cook on manual (or instant cook) high for 10 minutes. Fast release. Remove lid. Turn on sauté setting. Add shrimp and scallops.
From trailheadwellnesscoach.com


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