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Vanna's Recipes

Recipe Type

BUTTERY BAY SCALLOPS
Ingredients
  • 1 lb. bay scallops
  • 2 clove garlic, minced
  • 1 teaspoon dried tarragon. crushed
  • 2 T butter
  • salt and pepper
  • 1 lemon
Preparation

Rinse scallops well, pat dry. In a skillet cook garlic and tarragon in hot butter for 1 minute. Remove from heat. Add scallops. Sprinkle lightly with salt and pepper. Squeeze juice from one whole lemon. Cook over medium heat for 5 minutes or until opaque, turning occasionally.

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MUSSELS GARLIC & WINE
Ingredients
  • 36 large green lip mussels (scrub & clean by pulling the cord out)
  • 12 crushed cloves of garlic
  • 1/8 c. olive oil
  • 2 bottles of clam juice
  • 1 c. white wine
  • pinch of white pepper
Preparation

Heat olive oil in large hot skillet. Add garlic and sauté till lightly brown. Add mussels and wine, simmer for 1 minute. Add clam juice and cover. Bring to a boil. Just as the mussels open, serve. Don't overcook.

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SHRIMP AND GRITS
Ingredients
  • 3/4 cup yellow stone-ground grits
  • 3 cups milk
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon butter
  • 2 T. lemon juice
  • 1 small onion, finely chopped
  • 1/2 c finely chopped bell pepper
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon cheyenne pepper
Preparation

In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.

Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions & peppers until tender, then toss in shrimp. Season with salt and pepper & lemon juice, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 minutes. Serve hot.

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