Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


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.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

1,000,000+ free recipes and free software at:!

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.