Jenny's little shrimp casseroles

Yield: 6 Servings

Measure Ingredient
9 cups Water
3 pounds Unpeeled medium-size fresh shrimp
1 tablespoon Lemon juice
½ cup Chopped green pepper
¼ cup Chopped onion
2 tablespoons Butter or margarine, melted
1 can Cream of celery soup, undiluted
1 cup Half-and-half
¼ cup Dry sherry
½ teaspoon Salt
½ teaspoon Ground white pepper
3 cups Cooked rice
Paprika

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook green pepper and onion in butter in a skillet over medium-high heat, stirring constantly, until tender. Combine soup, half-and-half, sherry, salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.

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