RICHMOND, Va – Chef Tom Schumaker from Commonwealth Senior Living showed Cheryl and Bill how to make a dish inspired by the state of Illinois. He seared scallops, shrimp and kielbasa with vegetables – YUM!
FIGHTING ILLINI
SKILLET SEAFOOD, KIELBASA & VEGETABLES
SERVES 4
317 CALORIES
INGREDIENTS
- 2 TABLESPOONS OLIVE OIL
- 1 CLOVE MINCED GARLIC
- 4 OUNCES SPRING ONIONS (DICED)
- 16 OUNCES OF 20 COUNT PEELED AND DEVAINED SHRIMP
- 8 OUNCES MEDIUM SCALLOPS
- 8 OUNCES THINLY SLICED KIELBASA
- 4 OUNCES GREEN BELL PEPPER (DICED)
- 4 OUNCES GRAPE TOMATOES (ROUGH CUT)
- 2 OUNCES WHOLE KERNEL CORN (FRESH OR FROZEN)
- 2 OUNCES OF FAVORITE WHITE WINE
DIRECTIONS
- HEAT OLIVE OIL OVER MEDIUM HEAT, ADD MINCED GARLIC AND SPRING ONIONS
- ADD SHRIMP, SCALLOPS, KIELBASA AND PEPPERS FOR 4 – 5 MINUTES
- STIR IN TOMATOES AND WHOLE KERNEL CORN UNTIL COOKED THROUGH
- DEGLAZE WITH YOUR FAVORITE WHITE WINE
SERVE OVER RICE, PASTA OR SPAGHETTI SQUASH
