Ron- Here are 2 entree ideas 1. Shrimp Fettucini
2. Catfish Supreme--you may use any fish catfish, snapper, red fish also this is for 4 servings. Half everything. Serve with French Bread, Pasta or rice, or baked potato and a nice salad.

Make a salad from spinach, thin red onion slices, mandarin orange slices (canned) and pecans/smoked almonds/cashews. You can use a Balsamic Vinegar dressing. Dessert- fresh strawberries cleaned/topped with a little sugar chilled. Layer in a wine glass with cool whip.

* Exported from MasterCook *

SHRIMP FETTUCINE

Recipe By : BECKY
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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1 stick butter
1 cup flour
1 pound medium shrimp -- shelled and deveined
1 tablespoon garlic -- minced

1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 cup cream

2 tablespoons parsley -- chopped
1 package fettuccine -- boiled/drained
3/4 cup Parmesan cheese -- grated

Heat butter in frying pan on high.
Dredge shrimp in flour; shake off excess.
Saute shrimp until colored and crisp.
Add garlic, salt and pepper-stirring.
Add wine to deglaze pan reduce until bubbly. Lower heat-add cream.
Toss with fettuccine, Parmesan and parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

BECKY'S CATFISH SUPREME

Recipe By : BECKY
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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4 serving size catfish filets
1 juice of lemon
lemon pepper
cajun seasoning
1 1/2 cups corn flour
1/2 cup flour
salt
pepper
1/2 cup salad oil
3 tablespoons butter
SAUCE
3 green onions -- chopped
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon horseradish
1 cup heavy cream
salt & pepper to taste

1 juice of lemon
Drizzle fillets with lemon juice.
Sprinkle liberally with lemon pepper and Cajun seasoning.
Set aside.
Mix flour, corn flour, salt and pepper.
Place in a shallow dish.
Dredge fillets in flour mixture to coat lightly.
Add oil and butter to skillet, Heat to frying temperature.
Fry fillets- don't overcook.
Remove fish to serving platter- keep warm.
SAUCE:
Drain oil leaving 2 Tablespoons.
Pour wine into hot skillet. Stir until wine is reduced too bubbles.
Turn down heat. Add remaining ingredients.
Simmer until warmed through and thickened slightly.
Drizzle sauce over fish. Serve with rice or pasta.
NOTE: May top fish with sauteed shrimp or crab meat before adding sauce.

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