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Skip's Shrimp & Rice Casserole

2/23/2014

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This hearty recipe for a shrimp & rice casserole was part of the series called "In the Comfort of Family, Friends, and Home."

  • 2 pounds shrimp, shelled, deveined
  • 2 tablespoons lemon juice
  • 3 tablespoons salad oil
  • 3/4 cup rice, uncooked (he uses a Rice Pilaf boxed mixture and cooks it separately)
  • 1/2 cup minced onion
  • 1/2 cup chopped green pepper
  • 1 cup sliced mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon mace
  • Dash Cayenne pepper
  • 1 can tomato soup
  • 1 cup heavy cream
  • 1/2 cup sherry (he uses a little more!)
  • 3/4 cup slivered, blanched almonds

Cook shrimp in boiling, salted water for 5 minutes.  Meanwhile cook rice as label directs.  Drain shrimp and refrigerate.  Refrigerate rice when done.

Heat oven to 350 (F).  Set aside 8 of the cooked shrimps for garnish.  Saute green peppers, onion and mushroom slices in salad oil for about 5 minutes.  Do not drain.  Add them plus all other ingredients and stir gently until combined.  Pour into buttered casserole dish (about 2 1/2 quart size).

Bake uncovered for 35 minutes, then top with remaining 8 garnish shrimps and almonds.  Bake 20 minutes longer or until mixture is bubbly.

(the last few minutes you could top with cheese, but it needs watching because it burns easily)

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    Family, friends and home are the treasures that bring me the most pleasure.  Through my blog, I wish to share part of my life and heart with readers.

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