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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 41-50 of 64

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  • on July 25, 2006

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    Thoroughly enjoyed this recipe.

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  • on July 21, 2006

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    I recently made this dish and it was over the top. Having had extra I reheated it the next day and it was even better(if that's possible. Try this one guys you'll fall in love with it.

    Jeanne

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  • on July 20, 2006

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    Excellent!
    This was so yummy and easy to make. I served it over angel hair pasta. Rather than just garnish the dish wish basil, I chopped it and mixed it in with the seafood. The next time I make it, I think I will use bay scallops rather than sea scallops.

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  • on July 19, 2006

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    mmmmmmmmmm

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  • on July 13, 2006

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    autenticamente divino

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  • on May 24, 2006

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    Served it over rice..........very rich, but, but a wonderful meal!

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  • on May 23, 2006

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    This is a wonderful different twist to the yummy taste of shell fish. It's easy and soooo good. Be sure and put the shrimp and scallops BACK into the pan with the sauce so they'll get warm again. Paula did this on TV but it's not in the directions.

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  • on April 23, 2006

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    Wonderful dish. Very easy to prepare and yet looks as if you have spent hours working on it. Certainly a keeper.

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  • on April 19, 2006

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    Great Dish and easy.

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  • on April 05, 2006

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    Outstanding dish! Thanks Paula.

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