"Hunger is the best sauce in the world."--Cervantes

Super Shrimp Supper Recipe

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This recipe for Super Shrimp Supper, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, December 2, 2007


1-1/2 lbs cooked, peeled shrimp (fresh or thawed frozen)
2 cups thinly sliced celery
1 cup thinly sliced green pepper
1 cup thinly sliced onion
1/4 cup cooking oil
1/4 cup chopped pimento
1 pint sour cream
1 cup half & half
2 Tbsp lemon juice
2 tsp Worcestershire sauce
1/2 tsp salt
dash pepper
2 (4oz) cans sliced, drained mushrooms
1/2 cup bread crumbs
2 Tbsp butter
1 quart cooked rice

Saute celery, green pepper & onion in oil until partially cooked. Combine vegetable, shrimp and pimento. Mix sour cream, half & half, lemon juice and seasoning. Combine 3/4 cup of cream mixture with rice and mushrooms. Spread rice mixture evenly in well greased 9x15 baking dish. Place shrimp mixture on top of rice. Pour remaining cream mixture over shrimp. Combine crumbs and melted butter & sprinkle over casserole. Bake at 350 for 30-35 minutes.




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