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Rating: 5.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 307
% Daily Value**
Total Fat 20g
31%
Saturated Fat 12g
18%
Unsaturated Fat 2g
Cholesterol 156mg
52%
Sodium 822mg
34%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
2%
Sugars 2g
Protein 25g
Vitamin A  13%Vitamin C  6%
Calcium  31%Iron  7%
Potassium  10%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Scallop And Shrimp Casserole

Recipe Tags: Casserole Recipes

Date Added: December 11, 2010

Ingredients:

1 Can Cream Of Celery Soup condensed
2 Tablespoons Butter Or Vegetable, 3 Tbl
1 Pound Scallop up to 12 (U 10)
1 Cup Sour Cream imitation
1/2 Pound Mushroom sliced canned
8 Ounces Cheddar Cheese grated (up to 8)
1/2 Cup White Wine white
1 Pound Shrimp med
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Directions:

1. In skillet place butter and saute' shrimp and scallops until shrimp turn pink and begin to curl.

2. Add wine, reduce heat to medium and cook for two minutes.

3. Remove shrimp and scallops and set aside. Reduce heat to low; combine remaining ingredients, except rice, and add to skillet.

4. Stir until well blended. Add shrimp and scallops and heat through.

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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Butter, Mushroom, Cheese, Sulfites, Shrimp, Alcohol, Scallops, Celery allergies.
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