2 pounds shrimp*
1 pound crabmeat
1 tablespoon lemon juice
2 (6-ounce) packages Uncle Ben's long grain and
wild rice (not instant)
1/2 cup chopped green pepper
1/2 cup chopped celery
1/3 cup chopped onion
2 tablespoons melted butter
1 can cream of celery soup
1 cup half-and-half
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
Garnishes: paprika and/or parsley, optional
Cook rice according to package directions. Cook shrimp in
boiling water 3 to 5 minutes. Drain well and rinse with cold
water; chill. Peel and devein shrimp. Combine shrimp and lemon
juice; set aside. Saute vegetables in melted butter until tender.
Combine soup, sherry, half-and-half, salt, and pepper; stir in
seafood, rice, and vegetables. Spoon into lightly greased 4-quart
casserole dish. Bake uncovered at 325 degrees for 1 hour or until bubbly.
Garnish with paprika and parsley, if desired.
*May use 3 pounds shrimp and no crabmeat
Yield: 10-12 servings.
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