Shrimp & Wild Rice

Here is a simple and delicious recipe I found in All Through the Seasons...Gooseberry Patch cookbook. I added a few things but it's pretty much the same. I have used half-n-half for the heavy cream and it's works out fine. Serve it with a green salad and bread makes for a complete meal.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (6 ounce) package  long grain and wild rice blend, uncooked
• 1  yellow onion, chopped
• 1 -2  garlic clove, minced
• 1  green pepper, chopped
• 1⁄2  jalapeno, chopped fine
• 1⁄2 cup butter
• 8  ounces  package  sliced mushrooms
• 1  teaspoon  hot pepper sauce
•  salt and pepper
• 1  cup heavy cream
• 1⁄2 lb shrimp, cooked, peeled and cleaned medium size
• 1⁄4 cup  toasted almond, sliced

Directions

1. Prepare wild rice mix according to package directions.
2. Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
3. Bake, uncovered, at 350 degrees for 30 minutes.