| 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.
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