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| 2 Esslöffel | butter |
| 1 x ca. 450 g | Shrimp; medium, cleaned |
| 1 x ca. 450 g | Scallops |
| 1/2 Tasse | wine white |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1 Dose | Cream of celery soup |
| 1 Tasse | sour cream |
| 8 x ca. 30 g | Cheddar cheese grated |
| | salt |
| | pepper |
| | Follow package directions |
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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.
Publisher, Winston-Salem, Nc 1984 - Isbn: 0-89587-037-1
Posted: 06/95 - Grant Ames
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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