| 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
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