1 tablespoon olive oil
1 tablespoon butter
20 large shrimp
1/2 cup green onions, chopped
1/2 cup fresh mushrooms, sliced
Salt and pepper
2 ounces white wine

Heat the oil and butter in a heavy saute pan.

Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back. Stir gently for 3 to 5 minutes.

Add the chopped green onions (bulbs and tops), mushrooms, salt, and pepper.

Cook until the shrimp have changed color.

Add the dry white wine. Cook 3 minutes.

Serve.

1 cup cream sauce mixed with 3 egg yolks
4 turbot fillets
1 whole green onion, chopped
1/4 pound mushrooms, chopped
1/2 cup sherry
2 teaspoons Worcestershire sauce
1/4 cup Parmesan cheese
Salt and pepper
Paprika
2 tablespoons melted butter

Pour a layer of cream sauce in a shallow casserole.

Combine onions, mushrooms, and cheese.

Spread evenly in a thin layer over each fillet. Sprinkle with salt and pepper.

Roll each fillet and set into casserole, rolled side down.

Top each roll with 1 tablespoon sherry and 1/2 teaspoon of Worcestershire sauce.

Cover all with remaining cream sauce. Sprinkle with paprika.

Pour melted butter over entire top of casserole.

Bake, uncovered, for 20 minutes in a 400 degree oven.

1 pound green shrimp
1/2 cup flour
1/4 teaspoon salt
Dash pepper
2 tablespoons olive oil
2 shallots, minced
1 teaspoon lemon juice
2 tablespoons butter
1/2 cup white wine
2 tablespoons brown gravy (canned)
Chopped parsley

Peel and clean shrimp.

Heat olive oil in skillet.

Sprinkle the shrimp with flour, and drop the floured shrimp into the hot oil. Sprinkle shrimp with salt and pepper.

Allow shrimp to cook quickly, about 3 minutes, or until pink.

Lower heat and drain excess olive oil.

Add butter, shallots, lemon juice, white wine, and brown gravy. Allow to heat through.

Top with chopped parsley, and serve with steamed rice.