"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Rice Rockefeller Recipe

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This recipe for Shrimp and Rice Rockefeller, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Galladora - Human Resources
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
2 T. butter or margarine
12 oz. peeled, deveined shrimp, cut in half lengthwise
1 (10 ╝ oz.) can cream of mushroom soup
1 c. grated Swiss cheese
╝ c. sherry
3 c. cooked rice
2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained well
1 T. lemon juice
╝ c. grated Parmesan cheese
Tony's (to taste)

Directions:
Directions:
SautÚ onions in butter until tender, but not brown. Add shrimp and continue cooking until slightly pink, about 2 minutes. Stir in soup, Swiss cheese, and sherry and heat until soup is warm. Add rice, spinach and lemon juice. Season with Tony's to taste.

Place in a greased shallow (2 qt.) casserole dish. Sprinkle with Parmesan cheese. Bake at 350║F for 25 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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