Trilogy Of Seafood W/champagne Dill Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 4 | Jumbo shrimp | |
| 6 | Scallops | |
| 4 | oz | Salmon cut in 1 oz. strips |
| 1 | c | Champagne |
| Seasoning salt | ||
| 2 | t | Whole pepper |
| 1 | t | Chicken base |
| 1/2 | t | Garlic minced |
| 1/2 | c | Heavy cream |
| 2 | T | Diced red onion |
| 1 | Tablespon fresh dill | |
| Cooked rice | ||
| Sliced green and red peppers |
INSTRUCTIONS
Poach seafood in champagne. Season to taste. Add heavy cream, pepper, garlic, chicken base, dill and red onion. Let reduce till sauce is smooth and creamy. Remove seafood and place on serving dish bordered with rice and garnished with red and green peppers. Top with sauce and garnish with fresh dill sprig. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1041
Calories From Fat: 466
Total Fat: 53g
Cholesterol: 189.1mg
Sodium: 3519.9mg
Potassium: 933.1mg
Carbohydrates: 115.1g
Fiber: 1.8g
Sugar: <1g
Protein: 36.2g