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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: Cookbooks.com! 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. |