FISH & SHELLFISH

Shrimp Scampi

8 ounces butter, clarified
3 cloves of garlic, chopped
2 shallots (bulbs only), chopped
1/4 cup olive oil
2 teaspoons chopped fresh parsley
Juice of 1 lemon
1/4 cup white wine
4 pounds large shrimp, peeled, deveined
1/4 cup white wine
Juice of 1 lemon

Combine butter, garlic and shallots in mixer bowl. Beat at low speed until smooth. Add olive oil and parsley; mix well. Bring 1/2 of the butter mixture, juice of 1 lemon and 1/4 cup white wine to a boil in 14-inch saucepan. Add shrimp. Cook until shrimp turn pink; drain. Deglaze pan with 1/2 cup white wine and juice of 1 lemon. Remove from heat. Stir in 1/4 of the butter mixture, swirling pan until melted. Makes 12 servings.

Baked Fish Fillets

2 pounds fish fillets
Salt
1 cup sour cream
1 cup mayonnaise
1 small package ranch style salad dressing mix
2 2.8-ounce cans French fried onion rings, crushed

Cut fish into serving size pieces. Sprinkle with salt. Combine sour cream, mayonnaise and dressing mix. Dip fish into 1 cup sour cream mixture, roll in crushed onion rings. Place in a greased 9 by 13-inch baking dish. Bake at 350 degrees for 20 minutes. Serve with remaining sour cream mixture. Makes 4 to 6  servings.