"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Seafood Provençale
(From Atlanta Cooknotes)

Ingredients

1/2 cup butter

2 garlic cloves

1 pound raw shrimp, peeled and deveined

1 pound crab meat, picked over for shell bits, or 1 pound pre-cooked crab fingers

1 pound scallops

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup dry white wine

1/4 cup chopped parsley

Directions

In a large heavy skillet, press garlic into butter and sauté over medium heat for two minutes.

Add shrimp, crab meat, and scallops; increase heat and cook, stirring constantly, until shrimp turns pink and tails curl.

Reduce heat and transfer shellfish with a slotted spoon to a warm bowl.

Sprinkle flour, salt, and cayenne pepper into the same pan. Stir with a whisk until roux is creamy. Slowly add wine, stirring constantly, until well blended and slightly thickened.

Add seafood and cook until heated thoroughly.

Sprinkle with parsley and serve immediately with rice.

Serves 8 to 10

--------------------------------------------------------------------------------

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.