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Seafood Stuffing Casserole

1 lb. Bay Scallops
3/4 lb. medium Shrimp
1/4 cup chopped celery
1/4 cup chopped onion
1 Tbsp. fresh parsley (chopped fine)
1/2 tsp. black pepper
1/2 sherry wine or champagne
1 lb. butter or margarine
1 lb. Ritz crackers (4 packs)
1/4 tsp. paprika


Lobster Meat may be added adjust Scallops and Shrimp.


Boil Shrimp 5 minutes clean and peel. Melt butter in 6 quart Dutch oven. Cook Scallops 5 minutes. Remove and set aside. Saute celery, onions, parsley and pepper until tender. Add wine simmer 1 minute.


Add Scallops, Shrimp and crackers mixing well. Place in buttered or Pam coated casserole dish. Sprinkle top with paprika. Bake at 375 F preheated oven for 25 minutes.


Serves 6 to 8



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