Shrimp Casserole

• 2 lb. medium shrimp (raw), shelled
• 1/4 c. butter
• 1 to 2 cans mushrooms (8 oz. size)
• 1 c. chopped onion
• 2 tomatoes, peeled and diced (1 1/2 c.)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. paprika
• 1/3 c. dry sherry
• 1 tsp. Worcestershire sauce
• 1/2 c. light cream
• 2 Tbsp. flour
• 4 c. cooked, drained rice
• 1/2 c. dry bread crumbs

1. Saute
2. mushrooms,
3. onion
4. and shrimp in 2 tablespoons of butter
5. until shrimp is just pink, no more than 3 minutes.
6. Add tomatoes,
7. salt,
8. pepper
9. and paprika.
10. Cover and simmer 5 minutes.
11. Stir
12. in sherry and Worcestershire sauce.
13. Combine cream and
14. flour into smooth paste.
15. Stir into shrimp mixture.
16. Bring to a boil, stirring, and simmer for 1 minute.
17. Add rice and mix gently
18. over
19. low
20. heat.
21. Pour into buttered 2 quart casserole. Melt
22. remaining butter and combine with bread crumbs.
23. Sprinkle over
24. casserole
25. and
26. place
27. under
28. broiler a few minutes until slightly browned.

shrimp, butter, mushrooms, onion, tomatoes, salt, pepper, paprika, sherry, worcestershire sauce, light cream, flour, rice, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503729 (may not work)