posted by Sparkie 11-28-101 5:41 PM
2 lbs. large raw shrimp, peeled and deveined
1 tbsp lemon juice
3 tbsp vegetable oil
3/4 cup long grain rice
2 tbsp butter
1/4 cup chopped green pepper
1/4 cup finely chopped onion
1 tsp salt
1/8 tsp pepper
1/8 tsp mace
1/4 tsp Tabasco sauce
1 can (10 oz) tomato soup, undiluted
1/2 cup whipping cream,
1/2 cup sherry.
1/2 cup toasted slivered almonds,
Cook shrimp in boiling salted water for 5 minutes, drain. Place in a large mixing bowl and add lemon juice and oil, set aside.
Cook rice according to package directions.
In a frypan, heat butter and saute green pepper and onion until soft, but not brown. Add to shrimp, along with rice, seasonings, soup, cream and sherry. Spoon into a greased 2-quart casserole. Top with almonds, and sprinkle with paprika. Bake uncovered, in 350 degree oven until bubbly, and 60 minutes. Makes 8 servings.
Note: freeze unbaked. Thaw overnight in refrigerator and bake as directed.
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