Shrimp And Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Londontowne, Main dish | 5 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Cooked shrimp |
| 1 | pt | Light cream |
| 8 | T | Catsup |
| 1/4 | t | Tabasco sauce |
| 2 | c | Cooked rice |
| 1 | t | Butter |
| 3 | T | Worcestershire sauce |
INSTRUCTIONS
Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 126
Total Fat: 20.8g
Cholesterol: 236.9mg
Sodium: 1184.4mg
Potassium: 1130.4mg
Carbohydrates: 53.2g
Fiber: <1g
Sugar: 6.6g
Protein: 21.5g