| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf4 | 1 | servings | |
INGREDIENTS
| 3 | oz | Shrimp |
| 3 | oz | Scallops |
| 1 | oz | Oil |
| Seasoning salt | ||
| 4 | oz | White wine |
| 1/4 | c | Sliced mushrooms |
| 2 | tb | Diced yellow onion |
| 1/4 | ts | Dried tarragon |
| 2 | Bay leaves | |
| 4 | oz | Heavy cream |
| 1/4 | c | Roux; (butter-flour mix) |
| 2 | tb | Parmesan cheese |
| 2 | tb | Scallions |
INSTRUCTIONS
Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till 1/2 done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”