Shrimp casserole harpi
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp |
| 3 | tablespoons | Salad oil |
| 2 | tablespoons | Butter |
| ¼ | cup | Minced onion |
| 1 | teaspoon | Salt |
| 1 | dash | Each black pepper; mace & cayenne pepper |
| 1 | can | Undiluted tomato soup |
| ½ | cup | Sherry |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Lemon juice |
| ¾ | cup | Rice |
| ¼ | cup | Minced green pepper |
| ½ | cup | Slivered almonds |
| 1 | dash | Paprika |
Directions
Cook shrimp & drain. Place in 2-quart casserole dish & sprinkle with lemon juice & oil. Saute pepper & onion in butter for 5 minutes. Cook rice. Mix all other ingredients in dish using ¼ cup of almonds. Sprinkle remaining almonds on top with paprika. Bake at 350 for 55 minutes. Serves 6.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .