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| SHRIMP CASSEROLE HARPIN | |
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2 lb. shrimp 1 1/3 c. pre-cooked rice 2 tbsp. butter 1/4 c. minced green pepper 1/4 c. minced onion 1 tsp. salt - dash pepper Dash cayenne pepper 1 can cream of tomato soup 1 c. heavy cream 1/2 c. sherry 1/2 c. slivered almonds Paprika Saute onion and peppers 5 minutes in butter. Add to shrimp in casserole along with rice and remaining ingredients except almonds (1/4 c.) Top with remaining 1/4 cup almonds and bake at 350 degrees for 55 minutes until bubbly, uncovered. | |
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(The green Bell pepper was in the original)
I say that you should mix the colors for eye appeal .
(You eat with your eyes first IMHO)
A medium dry sherry has worked the best for me in the past.
The low fat variety of canned soup has yielded watery results. Go with the original. Cut out the added salt.
My recipe calls for: 1/8tsp of Mace. (Outer hull of Nutmeg)
This is going to be the main dish for Thanksgiving. It is replacing, Baked stuffed Lobster. (I'm now serving 20 v/8 folks)