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Baked Fish with Shrimp

Reviewed: May 20, 2012
This dish NEVER fails me. It is always a hit! I use imitation crab instead of shrimp because it gives it a softer more delicate texture. And I double the cream sauce so it doesn't come out dry. Brown rice on the side with a green vegetable. Pair this with a dry Alsace Gewurztraminer.
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