Shrimp New Orleans Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Creamy rice studded with shrimp, imbued with sherry, and sprinkled with almonds. I found this is a Better Homes and Garden casserole book. Ingredients:
1/2 cup chopped onion (1 medium) |
1/4 cup chopped green pepper |
2 tablespoons butter |
12 ounces cooked peeled and deveined medium shrimp |
2 cups cooked white rice |
10 3/4 ounces condensed cream of shrimp soup |
1/2 cup half-and-half or 1/2 cup light cream |
2 tablespoons dry sherry |
1 teaspoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 tablespoons slivered almonds, toasted |
Directions:
1. In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender. Remove from heat.
2. Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish.
3. Bake, uncovered, in a 350°F oven about 30 minutes or until heated through. Sprinkle with almonds.
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