Sprinkle shrimp and scallops with pepper.
Spray with butter spray.
Place in large non-stick skillet over medium-high heat,cook for 2 minutes,stirring often.
Combine soup and half and half in large bowl,Add shrimp mixture,potato blend,basil and salt.
Toss gently.
Pour into 1 1/2 quart baking dish coated with cooking spray.
Cut phyllo in half crosswise.
Working with one sheet at a time (keep remaining sheets covered with damp towel) Coat each side of phyllo with cooking spray,place lengthwise,coated side up,over shrimp mixture.
Repeat with remaining dough,aternating crosswise and lengthwise over dish.
Fold edges under,gently press against side of dish.
Bake at 375 degree for 30-35 minutes.
Ingredients:
1/2 lb shrimp, peeled and deveined
1/2 lb bay scallops
1/2 teaspoon black pepper
butter-flavored cooking spray
1 (10 3/4 ounce) cans cream of mushroom soup ( reduced fat and sodium)
2/3 cup half & half light cream
2 (14 ounce) packages frozen baby gourmet potato blend, , I use Birds Eye ( , I use Birds Eye)
1/4 cup chopped fresh basil
1/2 teaspoon salt
3 sheets frozen phyllo dough
Steps/Methods:
Sprinkle shrimp and scallops with pepper.
Spray with butter spray.
Place in large non-stick skillet over medium-high heat,cook for 2 minutes,stirring often.
Combine soup and half and half in large bowl,Add shrimp mixture,potato blend,basil and salt.
Toss gently.
Pour into 1 1/2 quart baking dish coated with cooking spray.
Cut phyllo in half crosswise.
Working with one sheet at a time (keep remaining sheets covered with damp towel) Coat each side of phyllo with cooking spray,place lengthwise,coated side up,over shrimp mixture.
Repeat with remaining dough,aternating crosswise and lengthwise over dish.
Fold edges under,gently press against side of dish.
Bake at 375 degree for 30-35 minutes.
