Skip's Shrimp & Rice Casserole

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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