Recipe - Ivy Inns Scallop And Shrimp Casserole

2 tablespoon Butter
1 pound Shrimp; medium, cleaned
1 pound Scallops
One half cup Wine; white
One half pound Mushrooms; cut or sliced up
1 cn Cream of celery soup
1 cup Sour cream
8 ounce Cheddar cheese; grated
Salt and pepper to taste

WILD RICE
Follow package directions

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: Virginia's Historic Resturants Dawn O'Brien John F. Blair,
Publisher, WinstonSalem, NC 1984 ISBN: 0895870371

Posted: 06/95 Grant Ames

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