| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp |
| 3 |
tb |
Salad oil |
| 2 |
tb |
Butter |
| 1/4 |
c |
Minced onion |
| 1 |
ts |
Salt |
| 1 |
ds |
Each black pepper; mace & cayenne pepper |
| 1 |
cn |
Undiluted tomato soup |
| 1/2 |
c |
Sherry |
| 1 |
c |
Heavy cream |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Rice |
| 1/4 |
c |
Minced green pepper |
| 1/2 |
c |
Slivered almonds |
| 1 |
ds |
Paprika |
INSTRUCTIONS
Cook shrimp & drain. Place in 2-quart casserole dish & sprinkle with lemon
juice & oil. Saute pepper & onion in butter for 5 minutes. Cook rice. Mix
all other ingredients in dish using 1/4 cup of almonds. Sprinkle remaining
almonds on top with paprika. Bake at 350 for 55 minutes. Serves 6.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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