1 lb. shrimp (cook and clean)
1 lb. crab meat (you can use the crab substitute)
2 cans cream of shrimp soup
3/4 c. milk
1/2 c. mayonnaise
Sm. onion, chopped
1 1/2 c. celery, chopped
3 tbsp. parsley, chopped
5 oz. water chestnuts, sliced
1/4 tsp. nutmeg
1 tbsp. sherry (or cooking sherry)
Salt and pepper
Paprika
2 c. cooked rice (or thin pasta)

Mix soup with milk and mayonnaise. Add remaining ingredients (except rice). Layer rice in buttered casserole. Cover with seafood mixture. Sprinkle with paprika. Bake 30 minutes at 350. (Ad a little milk if it seems dry.) Serves 6 to 8.