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Ingredients Jump to Instructions ↓

  1. 4 tbsp butter, divided

  2. 60 mL

  3. 2 cups sliced mushrooms

  4. 1/2 medium onion, finely chopped

  5. 1-1/4 lbs fresh or frozen large shrimp, peeled and deveined

  6. 1-1/4 lbs fresh or frozen small scallops

  7. 1 cup dry white wine

  8. 1/4 tsp dried thyme leaves, crushed

  9. 1 mL

  10. 3 tbsp flour

  11. 45 mL

  12. 1 cup milk

  13. 250 mL

  14. 1-1/2 cups shredded Canadian Sharp Cheddar, divided

  15. 375 mL

  16. 2 cups coarsely torn sourdough or baguette bread

  17. 500 mL

Instructions Jump to Ingredients ↑

  1. Melt 1 tbsp (15mL) butter in a large non-stick saucepan over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 cup (250 mL) broth. Set aside seafood mixture

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