PEACHFRONT COOKS

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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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lemon caper sauce for shellfish

Note: I started with 1 pound large shrimp, heads on, and shelled them myself for two small servings. The recipe makes more than enough sauce. Also recommended for scallops.

Ingredients:

  • 1/2 cup chicken broth
  • 1/2 tb capers
  • 1-1/2 ts. cornstarch
  • 1/2 tsp. minced garlic (the jarred kind worked OK)
  • 1/2 tsp. grated lemon zest
  • 1 TB lemon juice
  • pinch salt and black pepper
  • 1/2 TB chopped parsley if it has been kept frozen in the freezer
  • genuine butter, accept no substitutes

Stir all ingredients except butter until cornstarch dissolves. Cook shrimp or scallops QUICKLY in some of the butter. Remove to a plate. Add broth to skillet, bring to a boil, and continue to boil about a minute until slightly thick. Stir in a little more butter and use as a sauce poured over the shellfish.

If you have fresh parsley, you stir it in last after the sauce is fully cooked.

 

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