Baltimore Shrimp And Scallops

• 1 -2 bunch fresh broccoli
• 2 (10 3/4 ounce) cans cream of shrimp soup
• 1/2 cup evaporated milk
• 1/2 cup mayonnaise
• 1/2 cup sherry wine
• 2 lbs fresh shrimp, shelled and deveined
• 1/2 lb scallops, drained
• 4 teaspoons lemon juice
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 tablespoons butter
• 1 cup shredded sharp cheddar cheese
• 4 tablespoons dry breadcrumbs

1. Cook broccoli, cut into flowerlets.
2. Combine soup, milk, mayonnaise, and sherry, add the spices.
3. Warm over medium heat, stirring often.
4. Add shrimp and scallops.
5. Place broccoli around the edge of a 13 x 9 pan or casserole.
6. Sprinkle with the lemon juice.
7. Put shrimp mixture in center, but dribble over the broccoli.
8. Mix cheese and bread crumbs.
9. Sprinkle over top and dot with butter.
10. Sprinkle all with paprika.
11. Bake at 350 degrees for about 30 minutes.
12. Serve with steamed white rice.
13. A great presentation is to press the cooked rice in a ramekin and invert onto a serving plate. Then spoon the seafood mixture over and around the mound of rice.

fresh broccoli, cream of shrimp soup, milk, mayonnaise, sherry wine, fresh shrimp, lemon juice, pepper, salt, garlic powder, butter, cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/baltimore-shrimp-and-scallops-317019 (may not work)