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Shrimp and Scallop Fraiche Recipe

Shrimp and Scallop Fraiche

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 31-40 of 64

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  • on November 18, 2007

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    I made this dish for my daughter and her friends for her birthday. I doubled the recipe and added portobello mushrooms sliced really thin and with a Ceasar salad, they all said it was like being in a resturant! Thanks Paula!

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  • on September 06, 2007

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    This recipe is to die for and VERY easy!!! I serve it over linguine or angel hair pasta. Thanks, Paula!

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  • on June 16, 2007

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    This recipe was INCREDIBLE. Everyone raved about how delicate and delicious the sauce was. I did not have straight cognac so I used a vanilla flavored congnac instead. When I make this again, I will substitue the shrimp with additional scallops. I served lightly sauted yellow squash and a small portion of buttered tagliatelle pasta as sides. Bon Appetit! Thank you Paula.

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  • on May 08, 2007

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    This was a very tasty way to prepare shrimp. (I left out the scallops. I'm not sure if it was an error on my part, or if that's just how the recipe tastes, but it was a bit sour...still delicious!

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  • on March 12, 2007

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    I did not think I could pull this meal off. This dish was so easy to make. My husband and I enjoyed this dish as a romantic meal. He complimented me on how it tasted better than the resturant style of this pasta.

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  • on February 15, 2007

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    Superb tasting and easy to make. I just wish their would have been more
    sauce. I'll double ingredients for more sauce next time. Made it for my wife for Valentine's Day and it really
    was a hit. Thanks

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  • on January 30, 2007

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    My family loved this recipe. I used angel hair pasta and tripled the "sauce". I didn't have time to leave the fraiche out for 12 hours; I only left it out for about 5 and it turned out great! Will definitely use this recipe again.

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  • on December 30, 2006

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    This is an easy and wonderful recipe sure to impress - LOVE THE PAULA DEAN!

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  • on September 19, 2006

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    This is an easy and wonderful recipe sure to impress - LOVE THE PAULA DEAN!

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  • on July 27, 2006

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    This recipe is absolutely divine!!! The only reason I gave it 4 stars instead of 5 was because the recipe did not make as much sauce as I had anticipated. I followed the directions exactly and only got enough for 2 servings.

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