Recipe from Chef Matt Winters.
1 medium onion, diced
1 medium green pepper, diced
3 ribs celery, sliced
1 tbl garlic, minced
3/4 cup butter
2 tbl Cajun spice
1 lb each shrimp and bay scallops
1 quart seafood stock (canned clam juice also works)
1 cup margarine
1 cup flour
1/ 4 cup diced red pepper & green pepper mixed
2 tbl scallions, chopped
2 tbl parsley, chopped
Saute vegetables with 1 tbl olive oil until tender. Add Cajun, shrimp and scallops and cook another five minutes. Add stock and simmer. Is saute pan combine margarine and flour to make roux. Cook on low, stirring constantly until roux begins to brown. Add roux to pot when it begins to boil. Finish with Peppers, scallions and parsley.
Single digit temps around the area caused problems in the Fox Valley Saturday morning.
The frigid temperatures forced some area communities to cancel their weekend Christmas celebrations. But New London braved the cold for its annual Holiday of Wonder Parade.
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