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    You are in: Home / Recipes / Shrimp and Scallop Fraiche - Paula Deen Recipe
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    Shrimp and Scallop Fraiche - Paula Deen

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    mykidslightmylife's Note:

    Looks yummy, but I have not tried it yet! Prep time does not include making creme fraiche.

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    Ingredients:

    Servings:

    Units: US | Metric

    Creme Fraiche (use 1/2 cup)

    Directions:

    1. 1
      Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
    2. 2
      Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper.
    3. 3
      Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter.
    4. 4
      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 shellfish and garnish with basil sprigs.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Scallop Fraiche - Paula Deen

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 546.9
     
    Calories from Fat 332
    60%
    Total Fat 36.9 g
    56%
    Saturated Fat 22.2 g
    111%
    Cholesterol 372.9 mg
    124%
    Sodium 555.5 mg
    23%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.3 g
    1%
    Protein 44.6 g
    89%

    The following items or measurements are not included:

    fresh basil

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