Ivy inn's scallop and shrimp casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | pounds | Shrimp; medium, cleaned |
| 1 | pounds | Scallops |
| ½ | cup | Wine; white |
| ½ | pounds | Mushrooms; sliced |
| 1 | can | Cream of celery soup |
| 1 | cup | Sour cream |
| 8 | ounces | Cheddar cheese; grated |
| Salt and pepper to taste | ||
| Follow package directions | ||
Directions
WILD RICE
Date: Wed, 1 May 1996 17:08:00 -0500 From: pickell@... (S.Pickell)
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
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