Shrimp Creole Casserole



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 10 ounce can tomato soup

1/2 cup whipping cream

1/2 cup sherry

1/2 cup toasted slivered almonds

paprika



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 350F for 70 minutes.



Makes 6 servings.