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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.