Ivy Inns Scallop and Shrimp Casserole

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Ivy Inns Scallop and Shrimp Casserole Ingredients

2 tb Butter	1 c Sour cream
1 lb Shrimp; medium, cleaned	8 oz Cheddar cheese; grated
1 lb Scallops	Salt and pepper to taste
1/2 c Wine; white	WILD RICE
1/2 lb Mushrooms; sliced	Follow package directions
1 cn Cream of celery soup

Instructions for Ivy Inns Scallop and Shrimp Casserole

Date: Wed, 1 May 1996 17:08:00 -0500 From: pickell@cyberspc.mb.ca (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: Virginias Historic Resturants - Dawn OBrien - John F. Blair, Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1 Posted: 06/95 - Grant Ames MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #122 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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