1/2 c. chopped onion
1/4 c. green pepper
3 c. cleaned cooked shrimp
2 c. cooked rice
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. light cream
1/4 c. light sherry
1 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. toasted slivered almonds
Dash of nutmeg

In medium saucepan cook onion and green pepper until tender, but not brown. Stir in shrimp, rice, soup, cream, wine, lemon juice, salt and nutmeg. Turn into a 2 quart casserole. Bake at 450 degrees for 40 minutes or until bubbly.