|3||Shrimp; (10 count)|
|½||Yellow and red bell pepper; chopped|
|1 tablespoon||Minced fresh garlic|
|1 tablespoon||Minced shallots|
|1 teaspoon||Each oregano and basil|
|Salt and white pepper to taste|
|6 tablespoons||Clam juice|
|3 ounces||Crushed tomatoes|
Saute scallops, shrimp and clams in hot skillet. Add bell peppers and onion. Cook until onion is translucent. Add mushrooms, garlic, shallots, oregano, basil, salt and pepper. Add sherry, stirring to deglaze skillet.
Stir in clam juice and tomatoes. Cook for 5 minutes or until reduced to desired consistency. Stir in butter.
Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Rene Werner, Riviera Hotel. Ristorante Italiano Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV
Recipe by: Las Vegas Best Bets/Riviera Hotel Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998
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