| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Casseroles, Fish, Main dish | 8 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | lb | Shrimp, med cleaned |
| 1 | lb | Scallops |
| 1/2 | c | Wine, white |
| 1/2 | lb | Mushrooms, sliced |
| 1 | Cream of Celery soup | |
| 1 | c | Sour cream |
| 8 | oz | Cheddar cheese, grated |
| Salt and pepper to taste |
INSTRUCTIONS
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: Virginia's Historic Resturants - Dawn O'Brien ~ John F. Blair, Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1 Posted: 06/95 - Grant Ames From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 104.7mg
Sodium: 768mg
Potassium: 379.5mg
Carbohydrates: 22.1g
Fiber: <1g
Sugar: 1.9g
Protein: 16.5g