Jenny's Little Shrimp Casseroles

Title:
Jenny's Little Shrimp Casseroles

Yield:
6 Servings

Categories:
Seafood,
Shrimp




Ingredients:





     9 c  Water


     3 lb Unpeeled medium-size fresh


          - shrimp


     1 tb Lemon juice


   1/2 c  Chopped green pepper


   1/4 c  Chopped onion


     2 tb Butter or margarine, melted


     1 cn Cream of celery soup,


          - undiluted


     1 c  Half-and-half


   1/4 c  Dry sherry


   1/2 ts Salt


   1/2 ts Ground white pepper


     3 c  Cooked rice


          Paprika






 Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp


 turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp.


 Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook


 green pepper and onion in butter in a skillet over medium-high heat,


 stirring constantly, until tender. Combine soup, half-and-half, sherry,


 salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and


 rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with


 paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and


 bubbly. Garnish with reserved shrimp and parsley, if desired.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini