| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 9 |
c |
Water |
| 3 |
lb |
Unpeeled medium-size fresh shrimp |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Butter or margarine, melted |
| 1 |
cn |
Cream of celery soup, undiluted |
| 1 |
c |
Half-and-half |
| 1/4 |
c |
Dry sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 3 |
c |
Cooked rice |
|
|
Paprika |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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