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Shrimp & Rice Casserole
Ingredients
- Water
- 3/4 c. reg. rice
- 2 lbs. shrimp
- 4 tbsp. butter
- 1 green pepper, finely minced
- 1 sm. onion, finely minced
- 1 can tomato soup
- 1 c. half & half
- 1/2 c. dry sherry
- 1 tbsp. lemon juice
- 3/4 teaspoon salt
- 1 tbsp. parsley, chopped
Directions
- Cook rice in 1 1/2 c. boiling water. Spoon into 2 1/2 qt casserole. Prepare shrimp and cook.
- In melted butter cook pepper and onion till very tender. Mix all ingredients in casserole; bake, uncovered, for 20 min at 350 degrees. Trim with 8 reserved shrimp. Bake 10 min longer. Sprinkle with parsley. Serves 8.
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