First you need to PROPERLY thaw the seafood. The ideal option is to put them in the evening on a plate in the fridge. In the morning they will finish. Can be thawed at room temperature, but then for them it will be necessary to constantly monitor. In any case, do not fill them with warm water to speed up defrosting. This technique will make them a wuss. And so, thawed. Peel shrimp, sprinkle with lemon juice and soy sauce and put in refrigerator for marinating. Squid cut into half rings. Also sent while the "rest" in the refrigerator. Finely chop the garlic and parsley. Mix with sour cream. Onion cut into half rings. You can now start making the sauce. The peculiarity of cooking seafood is that they should cook very quickly, otherwise they will turn into rubber. Especially it concerns the squid. It is for this need to get everything ready before the actual cooking. Onions fry in vegetable oil until transparent. Bow distributed along the walls of the pan, and put in the middle of the squid. Fry under the lid on high heat for 2 minutes. Salt squid. Add shrimp. Sour cream. Stir. Cover with a lid and keep on heat for another 2-3 minutes. All!

Can be served with potatoes, rice (in the transmission of said rice - perfect). I served with pasta. Husband asked for more, and a small little dish is not eaten :)