Coastal Seafood Medley
|Medium shrimp||3⁄4 Pound, peeled and deveined (Fresh Ones)|
|Hot water||2 Quart|
|Bay scallops||3⁄4 Pound|
|Canned artichoke hearts||14 Ounce, drained and sliced in half (1 Can)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon|
|Reduced calorie margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoons)|
|All purpose flour||1 1⁄2 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
Combine shrimp and water in a 3-quart casserole.
Cover with heavy-duty plastic wrap, and microwave at HIGH 2 minutes.
Add scallops; microwave, covered, at HIGH 3 minutes or until shrimp turn pink and scallops are opaque.
Combine shrimp, scallops, artichoke hearts, and sliced water chestnuts in an 11- x 7- x 2-inch baking dish; set aside.
Place chopped onion and margarine in a 1-quart casserole; microwave, uncovered, at HIGH 1 minute.
Add flour, salt, and pepper; stir until smooth.
Gradually add milk and sherry, stirring until smooth.
Microwave, uncovered, at HIGH 3 to 4 minutes or until mixture is thickened, stirring after every minute.
Stir in pimiento and parsley.
Pour sauce over shrimp mixture, and sprinkle with Parmesan cheese.
Microwave at HIGH 3 to 4 minutes or until mixture is thoroughly heated, rotating a half-turn after 2 minutes.