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INGREDIENTS:

1 ½ cup white wine

½ cup clam juice

1 bay leaf

1 lb. Scallops (cleaned and ready for cooking)

1 lb. Shrimp (cleaned and ready for cooking)

¼ cup chopped onion

3 tablespoons butter

¼ cup flour

½ teaspoon salt

1 cup milk or light cream

 

INSTRUCTIONS:

 

Combine wine, clam juice and bay leaf in large sauce pan. Bring to boil. Add shrimp and scallops. Bring to boil and simmer for 3 minutes. Remove from heat. Drain and reserve the liquid.

Posted by: / July 22, 2010 / No Comments

 

Every time I have made this dish as meal it has either been served with salad or pasta. Depending on my dinner guests preference.

 

If you are serving as an appetizer, placing the shrimps onto a skewer is a great way to distribute the appetizers, and lets your guests eat the dish with little or no mess. Don’t forget the napkins – just incase!

 

SERVINGS:  4

 

INGREDIENTS:

½ cup olive oil

1 clove garlic, whole

2 tablespoons Cajun seasoning

Juice from 1 large lemon

2 tablespoons minced parsley

1 tablespoon brown sugar

1 tablespoon soy sauce

Posted by: / July 22, 2010 / No Comments

(Photo by: www.tartreform.blogspot.com)

 

SERVES: 4

 

INGREDIENTS:

1 pound cooked shrimp

2 tomatoes, diced

2 hard-cooked eggs, chopped

2 cups cooked elbow or bowtie macaroni, cooled

1/4 cup chopped celery

2 teaspoons onion powder

1/3 to 1/2 cup mayonnaise

1/2 teaspoon salt and pepper to taste

 

INSTRUCTIONS:

 

In a large bowl combine all of the ingredients, adding mayonnaise a little at a time until you like the taste.

 

Stir well.

Posted by: / July 12, 2010 / No Comments
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