Seafood: Jenny's Little Shrimp Casserole

posted by Sparkie 05-11-102 6:19 PM

Jenny's Little Shrimp Casseroles

9 cups water
3 lbs. unpeeled medium size fresh shrimp
1 tblspn lemon juice
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tbspns butter or margarine, melted
1 (10 3/4) ounce can cream of celery soup, undiluted
1 cup half and half
1/4 cup dry sherry
1/2 tsp salt
1/2 tsp ground white pepper
3 cups cooked rice
Garnish: fresh parsley sprigs.

Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain, rinse with cold water. Chill. Peel and devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside.

Cook green pepper and onion in butter in a skillet over medium-high heat, stirring constantly, until tender.

Combine soup, half and half, sherry, salt and pepper in a large bowl, stir in shrimp, vegetable mixture, and rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with paprika, Bake, uncovered, at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.

Yield : 6 servings.

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