Seafood De George

• 1 small to medium onion, chopped coarse
• 1 large garlic pod, pressed
• 1/4 lb. fresh mushrooms, washed (slice tops and dice stems)
• 1/2 small red bell pepper, diced
• 2 green onions, chopped
• 1/4 lb. Bay scallops, washed
• 1/4 lb. fresh shrimp, shelled, deveined and scored on back
• 1 (6 oz.) can crab meat, drained
• 1 fresh lime (for juice)
• 1 small tomato, sliced in wedges
• 1/2 tsp. salt
• dash of cayenne pepper
• 2 Tbsp. butter or margarine

1. Saute onion in butter over medium heat until almost clear.
2. Add pressed garlic and mushroom stems; saute for about 2 to 3 minutes. Add scallops; saute 2 minutes.
3. Add shrimp; cook until almost "red," about 6 minutes.
4. Squeeze in juice of 1/2 lime.
5. Add red bell pepper, green onions, tomatoes and mushroom tops; cook about 4 to 5 minutes, until tomatoes "wilt."
6. Add crab and stir.
7. Pour white sauce; stir in and cook over low heat until sauce thickens. Remove from heat.
8. Serve over bed of white rice.
9. Serves 4.

onion, garlic, fresh mushrooms, red bell pepper, green onions, bay scallops, fresh shrimp, crab meat, lime, tomato, salt, cayenne pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878978 (may not work)