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 Aaron's
Quick and Easy Green Bean Recipes, Salads, Casseroles,
and Vegetable Recipes
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Shrimp Creole
Casserole
1 pound large cooked shrimp, peeled and deveined
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup long grain rice
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/8 teaspoon mace
1/4 teaspoon hot sauce
salt and pepper
1-10 ounce can tomato soup
1/2 cup whipping cream
1/2 cup sherry
1/2 cup toasted slivered almonds
paprika
Place shrimp in a large bowl. Add lemon juice and olive oil and
toss to coat. Set aside. Cook rice according to package
directions. Put onion and green pepper in a small dish and
microwave on high for about 4 minutes, until softened. You can
saute them in butter on the stove instead. Add cooked rice and
onions and green peppers to the shrimp. Add seasonings, soup,
cream and sherry to the shrimp mixture and stir to combine.
Spoon into a 2 quart casserole. Top with almonds and paprika.
Bake uncovered at 350F for 70 minutes. Makes 6 servings.
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