|Frozen condensed cream of shrimp soup||10 Ounce, thawed (1 Can)|
|Milk||60 Milliliter (1/2 Soup Can)|
|Worcestershire||1 1⁄2 Teaspoon|
|Fresh scallops||2 Cup (32 tbs)|
|Shelled deveined shrimp||2 Cup (32 tbs)|
|White pepper||1⁄8 Teaspoon|
|Toast triangles||1 Cup (16 tbs)|
About 1 hour before serving: In medium saucepan over low heat, combine undiluted soup with milk; stir in paprika, Worcestershire and cayenne; heat, stirring, until a smooth and creamy sauce.
Meanwhile, in 1 cup boiling salted water, boil scallops, covered, 10 minutes; drain.
Combine scallops with sauce; add shrimp; sprinkle with salt and pepper.
Simmer about 3 minutes, stirring occasionally, or until shrimp turn pink.
Serve on toast triangles.
Calories 484 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 191.1 mg63.7%
Sodium 1077.8 mg44.9%
Total Carbohydrates 53 g17.8%
Dietary Fiber 1.1 g4.4%
Sugars 1.1 g
Protein 43 g86.2%
Vitamin A 18.2% Vitamin C 10.2%
Calcium 10% Iron 22%
*Based on a 2000 Calorie diet