Shrimp Casserole

9 c. water
2 lb. medium size fresh shrimp
1 T. lemon juice
1/3 c. chopped green pepper
1/4 c. chopped onion
2 T. butter or margarine, melted
1 (10 1/4 oz) can celery soup, undiluted
1 c. half and half
1/4 c. dry sherry
1/2 tsp. salt
1/2 tsp. pepper
3 c. cooked rice
1. Bring water to boil. Add shrimp. Cook 3-5 minutes. Drain well. Rinse with cold water. Peel and devein. Reserve 6 shrimp.
2. Combine soup, half and half, sherry, salt and pepper. Stir in shrimp, vegetables and rice.
5. Spoon into Pam sprayed casserole. Bake at 350 degrees for 15 - 20 minutes until bubbly. 6. Garnish with paprika, parsley, reserved shrimp.

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