"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp and Scallop Fraiche Recipe

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This recipe for Shrimp and Scallop Fraiche, by , is from Moms, Grandmas, sons and daughters, and special grandchildren, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Matthess


1/2 cup creme fraiche
1 pound peeled/deveined shrimp
1 pound fresh scallops
4 T (1/2 stick) butter
juice of 1 lemon
3 cloves of garlic, minced
1 T cognac or wine
1 T cornstarch
2 T fish or chicken stock
4 sprigs fresh basil


1 Cup heavy cream
2 T sour cream

Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temp 12-24 houts.

Clean and devein shrimp, leaving tails on
Pat scallops dry with paper towel.
Melt butter in large skillet.
Add lemon juice nd garlic.
Saute shrimp and scallops and butter until scallops are opaque 3-4 min each side. Remove to warm platter.
Add cognac or wine to pan juice.
Dissolve cornstarch in stock and add along with creme fraiche to pan.
Simmer until thickened.
Pour sauce over fish and garnish with basil sprigs.

Serve over rice.

Number Of Servings:
Number Of Servings:




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