Shrimp And Scallops A La Leo

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

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	t	Dill weed
1/8	t	Cayenne pepper
1 1/2	oz	Brandy

INSTRUCTIONS

Melt butter in large skillet; add garlic, scallions, shrimp and
scallops; sautÃ© for 3 minutes. Add mushrooms and sautÃ© 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 is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 129 Calories From Fat: 57 Total Fat: 6.5g Cholesterol: 17.5mg Sodium: 329.8mg Potassium: 35.1mg Carbohydrates: 9.1g Fiber: 1.6g Sugar: 1.2g Protein: 2g