Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, March 6, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Randy Ferguson
  • 2 or 3 sticks celery, chopped
  • 1 onion, diced
  • Butter for sautéing
  • 1?2 to 1 pound each shrimp and scallops
  • Pinch each of basil, salt, pepper, crushed red pepper and sugar
  • 1 pint heavy whipping cream
  • 1 TBS butter
  • 1 TBS flour
Sauté celery and onion in butter. Add shrimp and scallops, and mix a little. Add spices and sugar. Stir cream in gently. Cream should mostly cover the seafood. Simmer on low heat for about 20 minutes.
Make a roux with butter and flour. Add this to the seafood and cream.
Bring to a slight boil to thicken. Serve over rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
West Piedmont Workforce Investment Board - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Everything Outdoors - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
A-CO - Click for Website
New College Institute - Click for Website