Shrimp Casserole Harpin

This shrimp, tomato, and rice dish always satisfies.

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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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Comments

  1. My mother made this exact recipe every Christmas Eve! Back in the day we were not allowed to eat meat on Christmas Eve (Catholic Church) and this was our traditional dinner. I have made it every Christmas Eve and continue to make it for my children and grandchildren. I think my daughter would be crushed if we didn’t make it. The funny part is my mother would never share the recipe and now I know she was not the only one who made it!

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