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Shrimp Casserole Harpin

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Shrimp Casserole Harpin

Shrimp Casserole Harpin

Shrimp Casserole Harpin

Makes 6 to 8 servings

Kathy in Florida writes: “I remember this recipe from the 50s and 60s, back in the day when my mother used to make it with potato soup and fish sticks every other Friday. It was a tradition I’ll never forget. Here’s the recipe:”

  • 2 1/2 pounds large raw shrimp, shelled and deveined
  • 1 tablespoon fresh or canned lemon juice
  • 3 tablespoons salad oil
  • 3/4 cup uncooked rice or 1 cup packaged precooked rice
  • 2 tablespoons butter or margarine
  • 1/4 cup minced bell pepper
  • 1/4 cup minced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon mace
  • dash cayenne pepper
  • 1 10.5-ounce can condensed tomato soup, undiluted
  • 1 cup cream
  • 1/2 cup sherry
  • 3/4 cup slivered blanched almonds

Cook shrimp in boiling salted water for 5 minutes; drain. Place in 2-quart casserole dish. Sprinkle with lemon juice and salad oil. Cook rice as label directs, drain. Refrigerate all.

Heat oven to 350 F. Set aside about 8 shapely shrimp for garnish.
Saute bell pepper and onion in butter for about 5 minutes. Add rice, salt, pepper, mace, cayenne pepper, soup, cream, sherry, and 1/2 cup almonds to the shrimp in casserole. Toss well.

Bake uncovered about 35 minutes. Top with 8 reserved shrimp and 1/4 cup almonds. Bake 20 minutes longer or till mixture is bubbly and shrimp are slightly browned.

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