The Ivy Inn's Scallop & Shrimp Casserole

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Title: The Ivy Inn's Scallop & Shrimp Casserole
Categories: Main dish, Casseroles, Fish
Yield: 8 servings

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

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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

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