The Ivy Inns Scallop & Shrimp Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 lbs: Shrimp, med, cleaned
1 lbs: Scallops,
1/2 cup: Wine, white
1/2 lbs: Mushrooms, sliced
1 can: Cream of Celery soup,
1 cup: Sour cream,
8 ounce: Cheddar cheese, grated
Salt and pepper to taste,
WILD RICE
Directions:
follow package directions
In skillet place butter and saute shrimp and scallops until shrimp
turn pink and begin to curl. Add wine, reduce heat to medium and
cook for two minutes. Remove shrimp and scallops and set aside.
Reduce heat to low; combine remaining ingredients, except rice, and
add to skillet. Stir until well blended. Add shrimp and scallops and
heat through. Serve over prepared wild rice.
Source: Virginias Historic Resturants - Dawn OBrien ~ John F. Blair,
Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1
Posted: 06/95 - Grant Ames
Source from luhu.jp
In skillet place butter and saute shrimp and scallops until shrimp
turn pink and begin to curl. Add wine, reduce heat to medium and
cook for two minutes. Remove shrimp and scallops and set aside.
Reduce heat to low; combine remaining ingredients, except rice, and
add to skillet. Stir until well blended. Add shrimp and scallops and
heat through. Serve over prepared wild rice.
Source: Virginias Historic Resturants - Dawn OBrien ~ John F. Blair,
Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1
Posted: 06/95 - Grant Ames
Source from luhu.jp