Preparation:
Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)
Preparation:
Shell and devein shrimp, wash shrimp and scallops under cold running water. Pat dry with paper towels in a large bowl. Combine oil, parsley, garlic,bread crumbs and salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour. Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra bread crumb mixture onto shrimp and scallops. Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler. Broil 2 minutes or until golden. Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges. Makes 4 to 6 servings.
Preparation:
Simmer together 15 minutes. Low calorie.
Preparation:
Melt cheese into soup in a double boiler. Add sherry. Pour into a chafing dish or fondue pot. Dip chunks of dried, cubed, French bread (on skewer) into fondue.
Preparation:
Place ingredients in oven proof baking dish and bake in oven until warm. Low calorie.
Preparation:
Arrange shrimp and drained pineapple on lettuce in 8 stemmed cocktail cups. Combine remaining ingredients, except parsley and limes; mix well. Pour over shrimp. Garnish with the parsley and lime. Makes eight servings, 170 calories each.