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Unless you live along the coasts, most shrimp and scallops are frozen when they arrive at your local store. So, if you are not cooking them that night, just buy them frozen and thaw them the day before.
Spoon stuffing equally over fish fillets. Roll up tightly and fasten with a toothpick.
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Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them…
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