Shrimp New Orleans Casserole

Submitted by Sarah Harcrow

"Creamy rice studded with shrimp, imbued with sherry, and sprinkled with almonds. I found this is a Better Homes and Garden casserole book."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄2 cup chopped onion (1 medium)
• 1⁄4 cup chopped green pepper
• 2 tablespoons butter
• 12 ounces cooked peeled and deveined medium shrimp
• 2 cups cooked white rice
• 10 3⁄4 ounces condensed cream of shrimp soup
• 1⁄2 cup half-and-half or 1/2 cup light cream
• 2 tablespoons dry sherry
• 1 teaspoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 3 tablespoons slivered almonds, toasted

directions

1. In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender. Remove from heat.
2. Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish.
3. Bake, uncovered, in a 350°F oven about 30 minutes or until heated through. Sprinkle with almonds.