| 1 | Shell and devein the shrimp. |
| 2 | Make a slit along the back or outside of the shrimp. |
| 3 | Lift out the black vein and discard. |
| 4 | Rinse the shrimp and scallops. |
| 5 | Melt the butter in a large skillet. |
| 6 | Add the tomatoes, mushrooms, and garlic and saute 1 minute. |
| 7 | Add the shrimp and scallops and continue to cook for another minute. |
| 8 | Add salt and pepper to taste. |
| 9 | Add the paprika and then the cream. |
| 10 | Cook gently until the cream thickens, about 3 minutes. |
| 11 | Serve over rice or in a ramekin. |
| 12 | * |
