Wednesday, May 25, 2011

Scallops and Shrimp with Rice (low fat)

 I remember when I first got married and my husband mentioned that he'd prefer to not eating anything with tater tots, ground beef and cream of mushroom soup in it. We'd both grown up in Utah, a place well know for their casseroles. Well it's been over 22 years and I've tried to steer clear of most casseroles but sometimes you find one that is just too good to pass up, this is one of those dishes. A few years ago I discovered it in Paula Deen's The Lady and Sons Cookbook and have changed it up over time to make it something that we all just love. I've made it using lower fat ingredients but of course you can always fatten it up :)

Two 6 ounce boxes Uncle Ben's long
grain and wild rice
1 lb Shrimp, deveined, cleaned and peeled
1 lb Scallops, if large cut into fourths
1 Onion, diced and sautéed in  2 TBSP butter
Two 10 1/4 ounce cans condensed cream of mushroom soup
(low fat version)
16 oz low fat Cheddar Cheese
1 TBSP Worcestershire sauce
1/2 tsp dry mustard
1 lb sliced Mushrooms
Salt and Pepper to taste

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375. Saute mushrooms, onion and butter until soft. Mix in remaining ingredients including cooked rice and pour into a 9x13 baking dish. Bake for 45 minutes. Serves 8
Saute onions and mushrooms
Mix in soup and other ingredients 
Cooked wild rice ready for the shrimp, scallops and soup mixture
Look at those yummy scallops
Ready for the oven

Source: The Lady & Sons

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