Ingredients
¼ cup minced green pepper
¼ cup minced onion
2 tablespoons butter
2 lbs cooked shrimp (41 count)
1 (6-ounce) package long-grain and wild rice, cooked
Garlic salt, pepper and parsley to taste
Can tomato soup, undiluted
1 cup light cream
½ cup dry sherry
¾ cup slivered almonds
Preparation
Sauté green pepper and onion in butter 4 minutes. Combine in 2-quart greased casserole with shrimp, cooked rice, seasonings, soup, cream, onion-pepper mixture, sherry and ½ cup almonds. Mix well. Sprinkle top with paprika. Bake, uncovered, 35 minutes at 350⁰T. Top with rest o almonds; bake 20 minutes.
