3 c. boiled shrimp
1 tbsp. lemon juice
3 tbsp. cooking oil
3/4 c. raw rice
2 tbsp. butter
1/4 c. bell pepper, chopped
1/4 c. onion, chopped
1 tsp. salt
1/8 tsp. black or white pepper
1/8 tsp. mace
1 can tomato soup
1 c. heavy cream
1/2 c. sherry
1 c. almonds, slivered

Marinate shrimp in oil and lemon juice for 2 hours. Cook rice. Saute green pepper and onion in butter for 5 minutes. Mix all ingredients except almonds; put into a buttered casserole. Top with almonds. Bake for 55 minutes in 350 degree oven. Yield: 8 servings.