Shrimp New Orleans Casserole
1/2 cup chopped onions (1 medium)
1/4 cup chopped green peppers
2 tablespoons butter
12 ounces cooked peeled and deveined medium shrimp
2 cups cooked white rice
10 3/4 ounces condensed cream of shrimp soup
1/2 cup half-and-half or light cream
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons slivered almonds, toasted
In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender.
Remove from heat.
Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish.
Bake, uncovered, in a 350 F oven about 30 minute or until heated through.
Sprinkle with almonds.