BEST COOKING RECIPES

For the winter holidays
warm up your home with a Southern-style buffet for relaxed
informal entertaining.

Consider having two buffets
one for appetizers and one for the main meal. Greet guests with a colorful
refreshing glass of champagne with a splash of pomegranate juice and pomegranate seeds.

Create your dinner buffet with casseroles and Southern side dishes that can be made a day or two ahead and heated just before serving. Rather than large casseroles
bake two smaller portions of the same dish to make it easy for guests to serve themselves with no waiting.

For a sweet ending
nothing says Southern like pecan pie with vanilla ice cream or a beautiful bowl of ambrosia with seasonal fruits.

Liven up the table by elevating some of the platters and decorating with fresh holly
candles or silver ornaments.

To brighten your holiday buffet
serve this recipe from Wild American Shrimp Inc. Packed with flavor
shrimp provides a high-protein
low-carb choice.

Although much of the shrimp Americans eat is farm-raised in other countries
many seafood lovers enjoy the rich
sweet flavor of Wild American shrimp
which is seasonally harvested from the Atlantic and Gulf of Mexico.


WILD AMERICAN SHRIMP AND SCALLOPS WITH

ORANGE JUICE

(Makes 4 servings)


16 large scallops

8 extra-large Wild American

shrimp

1/4 cup olive oil

1 cup sliced leeks

1 cup sliced fennel bulb

1/2 cup white wine

2 cups fresh orange juice

reduced to 1/2 cup (reduce

by boiling over high heat)

1 tablespoon champagne

vinegar

Pinch sugar

6 tablespoons butter

1 tablespoon fresh tarragon


chopped


Season scallops and shrimp with salt and pepper. Heat olive oil in a 12-inch skillet over high heat until hot but not smoking
then cook shrimp and scallops until just cooked through
about 2 minutes per side. Set aside and keep warm.

Add leeks and fennel to the pan and saute for 2 minutes
careful not to burn. Add wine
orange juice reduction
vinegar and sugar
bring to a boil and reduce by half. Swirl in butter and fresh tarragon.

Add sauce to shrimp and scallops and toss well to coat. - NU