2 cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, minced
1/4 c. green pepper, chopped
1 1/2 c. chopped celery
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. mace
Red pepper to taste
1/4 c. sherry
3 lbs. cooked shrimp
1 (5 1/2 oz.) can water chestnuts, drained and sliced
1 1/2 c. uncooked rice, cooked

Mix soup and mayonnaise in bowl. Saute vegetables in butter. Combine all ingredients (should be moist, if dry add a little milk). Put in buttered casserole; sprinkle with slivered almonds and paprika. Bake, uncovered, 30 minutes at 350 degrees. Also freezes well.