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Tonight we will enjoy the famous seafood casserole Marilyn and Kenene created at Kenene’s house in Sanibel.  I just opened my wordpress.com to type up this recipe and it gives me the chills to tell you the phone rang and it was Kenene.  There are no coincidences when you live for Christ and His will so I found it a great honor and privilege the Lord allowed me to visit with her as I wrote.  Our beautiful daughter will be the chef today.

2  lb Sea Scallops (frozen is fine), cut in half

2  lb. Shrimp (frozen is fine) cooked, shelled and deveined)

2 Campbell’s Cream of Shrimp Soup   (if you are inland substitute Campbell’s Cream of Mushroom)

1/2 c mayo

1/4 c milk

1 c chopped onion

1  – 8 ounce can of water chestnuts, sliced

2  cups cooked rice, mix with sauce

1/4 tsp. red pepper

1/4 tsp.  cayenne or Old Bay*

1/4 tsp. nutmeg

1/2 tsp. seasoned salt

1  1/2 cups chopped celery

3 Tbsp. chopped parsley or cilantro

1  package of slivered almonds sautéed slightly in butter to toasty golden brown

Paprika

Mix soup, mayo, onion, milk, together. Stir in chestnuts, nutmeg, seasonings, scallops, shrimp, celery, parsley and rice. Spoon into buttered dish. Top with almonds and sprinkle with paprika and cook at 450 degrees until bubbly for 30-40 minutes.

Serve with roasted asparagus and garlic, Caesar Salad and French Bread.  Makes 12 servings.

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