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heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean and devein shrimp, leaving tails on. Pat scallops dry with paper towels. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and sauté until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with crème fraîche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Fillet of Sole Paprika
    SERVES 3 TO 4
1½ pounds fillet of sole

1 onion, sliced thin

1 cup sour cream

⅓ cup white table wine
1 tablespoon all-purpose flour

Juice of ½ lemon

½ teaspoon paprika

Salt and pepper to taste
    Preheat oven to 375 degrees. Arrange fillets in a greased shallow baking dish. Cover with onion slices. Blend sour cream, wine, flour, lemon juice, and seasonings and pour over entire baking dish. Bake for about 25 minutes, or until fish is tender.
Shrimp with Rice
    SERVES 8
Two 6-ounce boxes Uncle Ben's long-grain and wild rice

2 pounds shrimp, cleaned, peeled, and deveined

1 onion, diced and sautéed in 2 tablespoons butter

1 bell pepper, chopped
Two 10¾-ounce cans condensed cream of mushroom soup

16 ounces grated Cheddar cheese; reserve ½ cup for top

1 tablespoon Worcestershire sauce ½ teaspoon dry mustard
    Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.
Shrimp Gumbo Casserole
    SERVES 6
    This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
1 cup finely chopped onion

cup finely chopped celery

2 tablespoons olive oil

One 14½-ounce can diced tomatoes 2 bay leaves

½ teaspoon dried thyme

One 10-ounce package frozen cut okra
1 teaspoon lemon-pepper seasoning

1½ teaspoons House Seasoning (see page 160)

cup chicken or fish stock

cups shrimp, cleaned, peeled, and deveined
    In an iron skillet sauté onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
    TOPPING
1 egg, beaten

⅓ cup milk
One 12-ounce package corn muffin mix
    Preheat oven to 400 degrees. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Lemon Mackerel
    SERVES 4
2 pounds Spanish mackerel fillets, skin on
¼ cup olive oil

½ cup lemon juice

2 tablespoons butter

1 teaspoon salt
1 teaspoon lemon-pepper seasoning

Lemon slices
    Preheat oven to 350 degrees. Rinse fish fillets and lay on paper towels to dry. Rub a glass casserole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on fish (¼ inch in dish) and spread fish with butter. Sprinkle with salt and lemon-pepper seasoning. Put about three slices of lemon on each fillet. Bake for 20 to 30 minutes, until fish flakes easily with fork. If you would like your fillet to brown more, put it under the broiler for 2 to 3 extra minutes.
Shrimp and Mushroom Casserole
    SERVES 4
    This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.
8 tablespoons (1 stick) butter ¾ cup all-purpose flour

1½ cups half-and-half One 10¾ A-ounce can condensed cream of mushroom soup

One 13¼-ounce can sliced mushrooms, drained
½ cup grated Parmesan cheese

1 pound cooked shrimp, peeled, deveined, and coarsely diced

Garlic powder

Buttered bread crumbs for topping
    Preheat oven to 350 degrees. In saucepan over medium heat, melt butter and stir in flour, then