CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers |
8 |
Servings |
INGREDIENTS
2 |
oz |
Butter |
1 |
|
Clove garlic; finely chopped |
1/2 |
c |
Chopped scallions |
1 |
lb |
Raw medium-size shrimp; peeled & deveined |
1 |
lb |
Raw bay scallops |
1 |
lb |
White mushrooms; washed with lemon and water |
1 |
|
Lemon; juice of |
4 |
oz |
Dry vermouth |
1/2 |
ts |
Dill weed |
1/8 |
ts |
Cayenne pepper |
1 1/2 |
oz |
Brandy |
INSTRUCTIONS
Melt butter in large skillet; add garlic, scallions, shrimp and scallops;
sauté for 3 minutes. Add mushrooms and sauté for 2 minutes. Add lemon
juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with
French bread.
Busted by Barb at Possum Kingdom Lake Texas
Recipe by: Possum Kingdom Lake Cookbook
Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on
Dec 12, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”