This is my original recipe that turned out FABULIOUS. No Changes or tweeks needed. The Creole was an exceptional taste for the seafood and the portabella's. Served with a Balsamic vinegar dressing Salad, with fresh cut mushrooms and crazins. Bon Appétit.
Cut portabella mushrooms (as much as you want.)
1 bag Frozen scallops
1 bag Frozen shrimp (without tails)
2 can Campbells Cream of Mushroom Soup
Tony Chachere's Original Creole Seasoning.
Extra Virgin Olive Oil
1/4 stick real butter.
In a pan on stove top, on med heat, put frozen shrimp, scallops, EVOO and butter in pan, stir often. As the seafood thaws and cooks, sprinkle liberally with creole seasoning. I dashed it once, turned over seafood and dash again. Remember Creole has a bite if heavy.
Add mushrooms and both cans of Cream of Mushroom Soup. Bring to a boil and cook until mushrooms are to desired finish. Stir often.
I am very proud of how this dish turned out. Try it and let me know what you think.
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