Recipe for Traditional Blue Corn Piki Bread W/Scallops & Shrimp


4 tablespoon unsalted butter
1/2 cup fish stock
2 tablespoon azafran
1 cup heavy cream
12 bay scallops
12 medium shrimp, peeled and deveined,
1 tails left on
6 blue cornmeal piki breads


Melt the butter ina saucepan over moderate heat. Add the fish stock and bring to a boil. Add 1 tablespoon of the azafran and reduce the heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until thick and reduced by about one third.

Add the scallops to the sauce and simmer over medium heat 2 minutes. Add the shrimp and simmer 2 minutes more, until the shrimp are cooked.

Pour some of the sauce across the middle of each of 6 large heated serving plates. Place a Piki bread on top, with shrimp and scallops on either side. Garnish with the remaining azafran.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here