Spanish Shrimp and Scallop Sauté

Ingredients

16 fresh or frozen medium shrimp (8 oz.)
8 fresh or frozen sea scallops (8 oz.) 1 Tbsp. all-purpose flour
2 tsp. smoked paprika
1⁄4 tsp. sugar
1⁄4 tsp. black pepper
1⁄8to 1⁄4 tsp. cayenne pepper
1⁄2 tsp. salt
2 Tbsp. butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
1⁄4 cup reduced-sodium chicken broth
3 Tbsp. dry vermouth or dry white wine 1 Tbsp. fresh lemon juice
3 Tbsp. finely snipped fresh Italian parsley
3 Tbsp. snipped fresh chives 2 cups hot cooked brown rice

Instructions

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.

2. In a large resealable plastic bag combine the next five ingredients (through cayenne pepper) and 1⁄4 tsp. of the salt. Seal bag; shake to combine. Add shrimp and scallops to bag. Seal bag; shake to coat shrimp
and scallops.

3. In a large nonstick skillet melt 1 Tbsp.
of the butter over medium-high heat.
Add garlic and the remaining 1⁄4 tsp. salt; cook and stir 30 seconds. Add shrimp and scallops to skillet in an even layer; cook

2 minutes. Stir in the next four ingredients (through lemon juice); cook 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve in shallow bowls with hot cooked rice. Makes 4 servings. per serving 300 cal., 8 g fat (4 g sat. fat), 115 mg chol., 693 mg sodium, 31 g carb., 3 g fiber, 22 g pro.

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Spanish Bread

Ingredients

3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
1 pouch rapid rise yeast
3 egg yolks
3/4 cups evaporated milk or fresh milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading

Instructions

How to bake Spanish Bread using Manual / Traditional method:


Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until bubbly. Set aside.
In a large bowl, combine the milk, sugar, butter, egg yolks and salt.

Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a triangular shape.

Spread some filling then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 325 degrees F.

Bake for 20-25 minutes.
Serve hot. Enjoy!

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