Shrimp and Scallop Fraiche

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 64

Showing 51-60 of 64

Sort by:

Newest
  • on March 25, 2006

    Flag

    THis dish is a delicate devine
    entree.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 23, 2006

    Flag

    This was very good and super easy. Cooking the pasta actually took longer than it did to make the sauce and cook my shrimp (I didn't use scallops. This will become a regular at my house.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 21, 2006

    Flag

    I made this for my fiancee the other night. I love cooking and cook almost every night. I cook everything from recipes on the food network to my great-grandmothers recipes. (she was a fantastic cook! Cooked every sunday for the family. My fiancee says the Shrimp & Scallop Fraiche is the best thing I've ever made and we've been together 3 years! This was fantastic!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 18, 2006

    Flag

    My two son's were very pleased with this recipe!! Sometimes it's not easy to please them, but this recipe did the trick.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 27, 2006

    Flag

    I loved the sauce, it was lighter than the usual alfredo sauce and was quite good. I grated some parmesan cheese on top of each dish. It turned out great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 23, 2006

    Flag

    my sister came down from memphis and we decided to try this delicious lookin dish. we did and i wanted to drink the white sauce with the creme fraiche added with a straw! it was sooo good. due to high fat content, you certainly couldn't eat this meal more than maybe once a month but it's so good you feel like you could eat it 7/3.
    besides, paula, all my family and friends say that we could be twins. in looks and southern accents. it just tickled me to pieces when i heard you call pecans PEA'cans. south georgia girls just know how to talk, you know, making 2 and 3 syllable words out of most people's one syllable words. my sister in memphis says when she wants a dose of me, she turns on your show.
    LOVE YOUR RECIPES.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 22, 2006

    Flag

    excellent and so easy to prepare.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 17, 2006

    Flag

    This recipe was so yummy and very simple. My family ate every last bite.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 15, 2006

    Flag

    This meal was easy and GREAT tasting. Wonderful !!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 13, 2006

    Flag

    Look and sounds so good. Would impress
    mu quest.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.