Shrimp and Scallop Casserole Recipe
Ingredients
| Shrimps | 7 Ounce | |
| Onion | 1 1/2 Tablespoon, chopped | |
| Scallops | 1 Can (10oz) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Grated cheese | ||
| Mushrooms | 3 1/2 Ounce | |
| White wine | 2 Tablespoon | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash and de-vein shrimp.
Place in a casserole together with chopped onion and liquid from scallops.
Cook 2 minutes.
Shell the shrimps.
Strain the liquid and mix with the milk.
Mix flour and 2 tablespoons butter well.
Dissolve the dough in the milk, and cook 2 minutes.
Stir after 1 minute.
Add grated cheese and salt.
Remove stems of the mushrooms, and cook 1 tablespoon butter and wine.
Break the scallops and put them into the milk.
Add the shrimps and the mushrooms.
Cook 30 seconds.
Sprinkle chopped parsley.
May be served with buttered rice.
Place in a casserole together with chopped onion and liquid from scallops.
Cook 2 minutes.
Shell the shrimps.
Strain the liquid and mix with the milk.
Mix flour and 2 tablespoons butter well.
Dissolve the dough in the milk, and cook 2 minutes.
Stir after 1 minute.
Add grated cheese and salt.
Remove stems of the mushrooms, and cook 1 tablespoon butter and wine.
Break the scallops and put them into the milk.
Add the shrimps and the mushrooms.
Cook 30 seconds.
Sprinkle chopped parsley.
May be served with buttered rice.
Chef
