| | Shrimp Harpin 2 1/2 pounds of large shelled shrimp, deveined
1 tablespoon of lemon juice
1 tablespoon of salad oil
3/4 cup of rice
1/4 cup of minced green pepper
1/4 cup of minced onion
2 tablespoons of butter
1 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of mace
a dash of cayenne pepper
1 cup of heavy cream
1 cup of sherry
3/4 cup of slivered almonds |
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biggsuperstore.com 8/17/06 Preheat oven to 350ºF. Cook the shrimp in boiling salted water for 5 minutes, then drain. Reserve 8 shrimp for garnish. Place the remaining shrimp in a 2 quart casserole and sprinkle with lemon juice and salad oil. Cook the rice according to package directions. Sauté the green pepper and onion in the butter in a skillet for 5 minutes, then add with the rice, salt, pepper, mace, cayenne pepper, cream, sherry and 1/2 cup of almonds to shrimp in the casserole. Toss well. Bake uncovered for 35 minutes. Top with the reserved shrimp and the remaining almonds and bake for 20 minutes longer. Makes 6 - 8 servings |
