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Friday, August 29, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
SHRIMP AND SCALLOPS IN CREAM SAUCE
Entrees
Contributed by: Randy Ferguson
Ingredients:
  • 2 or 3 sticks celery, chopped
  • 1 onion, diced
  • Butter for sautéing
  • 1?2 to 1 pound each shrimp and scallops
  • Pinch each of basil, salt, pepper, crushed red pepper and sugar
  • 1 pint heavy whipping cream
  • 1 TBS butter
  • 1 TBS flour
Sauté celery and onion in butter. Add shrimp and scallops, and mix a little. Add spices and sugar. Stir cream in gently. Cream should mostly cover the seafood. Simmer on low heat for about 20 minutes.
Make a roux with butter and flour. Add this to the seafood and cream.
Bring to a slight boil to thicken. Serve over rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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