Shrimp Casserole Harpin

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

1. Early in the day, cook shrimp as directed.
2. Place in 2-quart casserole; sprinkle with lemon juice and oil.
3. Cook rice as label directs; drain.
4. Refrigerate all.
5. About 1 hour and 10 minutes before serving, start heating oven to 350u0b0.
6. In butter, saute green pepper and onion for 5 minutes.
7. Add to shrimp in casserole, along with rice and other ingredients, except 1/4 cup almonds and paprika.
8. Top with reserved almonds and sprinkle with paprika. Bake, uncovered, for 55 minutes or until bubbly.
9. Serves 6 to 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287349 (may not work)