Posted by: Junie 10-22-99 6:11 AM
Shrimp and Rice Casserole
2 lbs. raw medium shrimp
1/4 cup butter, divided
1 cup chopped onion
2 tomatoes, peeled and diced (should be 1 1/2 cups)
1 can artichoke hearts, drained and quartered
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1/3 cup sherry
1 tsp. Worcestershire
1/2 cup light cream
2 TBS. flour
4 cups cooked white rice
1/2 package dry breadcrumbs
Preheat broiler.
Clean and devein shrimp, set aside.
In a large Dutch oven, in 2 tbs. butter, saute onions and shrimp for about 3 minutes or until shrimp is slightly pink.
Add tomatoes, artichokes, salt, pepper and paprika and simmer, covered for 5 minutes.
Stir in sherry and Worcestershire.
In a separate bowl, combine cream and flour to make a paste.
Stir flour mixture into shrimp mixture.
Bring to boil, stirring and reduce heat; simmer for 1 minute.
Add rice to shrimp mixture and combine.
Put mixture in a 2 quart baking dish.
Meanwhile, melt remaining butter and add to breadcrumbs.
Sprinkle breadcrumbs on top of casserole and run under preheated broiler until
browned.