The Ivy Inn’s Scallop And Shrimp Casserole
| 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
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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