Shrimp Casserole

• 2 lb. cooked shrimp
• 1 Tbsp. lemon juice
• 3 Tbsp. salad oil
• 3/4 c. raw rice
• 2 tsp. butter
• 1/4 c. minced green pepper
• 1/2 c. minced onion
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg or mace
• 1 dash cayenne pepper
• 1 can tomato soup
• 1 c. heavy cream
• 1/2 c. almonds, shaved
• 1/2 c. sherry
• sprinkle of paprika

1. Cook shrimp and place in a casserole.
2. Sprinkle with lemon juice and oil; refrigerate.
3. Cook rice and chill.
4. Saute pepper and onion in butter; add to rice and shrimp.
5. Add salt and all the rest of the ingredients except almonds and paprika.
6. Stir well. Top with almonds and paprika.
7. Bake at 350u0b0 for 55 minutes.

shrimp, lemon juice, salad oil, rice, butter, green pepper, onion, salt, pepper, nutmeg, cayenne pepper, tomato soup, heavy cream, almonds, sherry, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051669 (may not work)