Shrimp New Orleans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 3 cups cooked shrimp, peeled, deveined, tails removed
- 1 tablespoon lemon juice
- 2 cups cooked rice
- 1 can condensed tomato soup, Shortcut
- ¾ cup half and half cream
- ¼ cup dry white wine
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup toasted slivered almonds
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Melt the butter in a large non stick pan, when hot, cook the bell pepper and onion until tender.
- Stir in remaining ingredients except the almonds.
- Pour mixture into the prepared casserole.
- Bake for 30 minutes or until bubbly.
- Top with the almonds, serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Shortcut: Condensed Tomato Soup.
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