I used to make this recipe (Good Housekeeping cookbook 1963) but I have had to make some simple adjustments. I bought frozen already cooked shrimp. I cooked my rice. After digging around I found mace. I am doing everything else the recipe calls for but not cooking it in the oven for so long... heck, everything's already cooked in it! PLUS I added little chunks of pork roast that I seared in the frying pan and then cooked in the instant pot for 7 minutes on high pressure, which made the meat "melt in the mouth" and added a little brown color to it on the outside (searing). I did the meat the night before. I also bought extra small, medium and large shrimp, nothing like variety! This recipe turned out perfect (40-50 minutes on 350°F) and was a huge hit. Very filling, we had a small salad and garlic toast on the side. Guess what, the leftovers are even better!