Ingredients
-
-
4
-
6
-
2
-
1
-
-
1/2
-
1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
-
2
Directions
Shrimp & Scallops With Rice in Creamy Casserole, From Let’s Cook Japanese Food! by Amy Kaneko , From Let’s Cook Japanese Food! by Amy Kaneko
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Steps
|
1
Done
|
Preheat Oven to 350f; Butter 8-Inch Square Baking Dish and Set Aside. |
|
2
Done
|
in a Saut Pan, Melt Butter Until It Foams and Add Flour Slowly to Form a Paste. Slowly Add Milk and Stir Until Sauce Coats Spoon, About 5-7 Minutes Add Salt. Remove from Heat and Set Aside. |
|
3
Done
|
Marinate Shrimp, Scallops in Wine For 10 Minutes in a Sauce Pan, Saut Onion Until Soft, Then Add Mushrooms. |
|
4
Done
|
Add Shrimp, Scallops and Wine and Stir to Coat With Onions. Add Garlic, Salt and Pepper and Cook Until Shrimp and Scallops Are Cooked, About 5 Minutes |
|
5
Done
|
Remove Pan from Heat and Drain Liquid Into a 2 Cup Glass Measuring Cup. Set Aside. Add Enough White Sauce to the Shrimp Liquid to Make 2 Cups. |
|
6
Done
|
Put Rice in Prepared Baking Dish. Top With Shrimp Mix. Pour White Sauce on Top Until Shrimp and Rice Are Covered. Sprinkle Cheese on Top. Bake 10-12 Minutes Until Bubbly and Cheese Melts. Garnish With Parsley and Serve Hot. |
