The Ivy Inns Scallop and Shrimp Casserole

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The Ivy Inns Scallop and Shrimp Casserole Ingredients

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

Instructions for The Ivy Inns Scallop and Shrimp Casserole

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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