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Reviewed Venetian Shrimp and Scallops

Dec 13, 2012 in Food Network Community Toolbox on

We left out the chix broth to keep it on thick side. Wanted some more green, so fresh green beans to start the tomato base and a ripe avocado (sliced in at the end). Some mushrooms and szechuan peppercorns, red wine instead of white. Boy the saffron really popped in this dish. Thicker sauce by dusting both the scallops and the shrimp."

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