Shrimp Creole Casserole

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb large cooked shrimp, peeled and deveined
  • 2
    tablespoons lemon juice
  • 2
    tablespoons olive oil
  • 34
  • 14
    cup finely chopped onion
  • 14
    cup finely chopped green pepper
  • 18
    teaspoon mace
  • 14
    teaspoon hot sauce
  • salt and pepper
  • 1
    (10 ounce) can tomato soup
  • 12
    cup whipping cream
  • 12
  • 12
    cup toasted slivered almonds
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DIRECTIONS

  • Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 30 - 45 minutes.
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