A very easy and attractive dish to make for company, very special to take for a potluck dinner, too. It has a really nice mellow taste.

Shrimp Creole Casserole

Joan Donogh
Shrimp and rice baked in a mellow tomato cream sauce.
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 1 pound large cooked shrimp peeled and deveined
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 cup long grain rice
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/8 teaspoon mace
  • 1/4 teaspoon hot sauce
  • Salt and pepper
  • 1 can 10 oz. tomato soup
  • 1/2 cup whipping cream
  • 1/2 cup sherry
  • 1/2 cup toasted slivered almonds
  • Paprika

Instructions
 

  • 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 350 degrees F. for 70 minutes. Makes 6 servings.

 

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