Reviewed on Feb. 10, 2013 by skywaitress
I could not find cream-style cottage cheese, so I just used small curd regular. If you are using frozen shrimp and scallops the trick is to throughly defrost and drain as much moisture out of them as possible before adding to cheese mixture. This is how you avoid a too runny sauce! These tasted great! Remember to cook shells in plenty of water to avoid sticking together.