Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Jenny's Little Shrimp Casserole
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Jenny's Little Shrimp Casserole Post by :secondshot Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3262

Click below to download : Fishandseafood - Shrimp - Jenny's Little Shrimp Casserole (Format : PDF)

Fishandseafood - Shrimp - Jenny's Little Shrimp Casserole

9 cups water
3 lbs. unpeeled medium size fresh shrimp
1 tblspn lemon juice
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tbspns butter or margarine, melted
1 (10 3/4) ounce can cream of celery soup, undiluted
1 cup half and half
1/4 cup dry sherry
1/2 tsp salt
1/2 tsp ground white pepper
3 cups cooked rice
Paprika
Garnish: fresh parsley sprigs.


Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain, rinse with cold water. Chill. Peel and devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside.

Cook green pepper and onion in butter in a skillet over medium-high heat, stirring constantly, until tender.

Combine soup, half and half, sherry, salt and pepper in a large bowl, stir in shrimp, vegetable mixture, and rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with paprika, Bake, uncovered, at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.

Yield : 6 servings.

Quote from Forrest " Mama always had a way of explaining things so I could understand them. Mama was a real smart lady."
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Killer Shrimp Fishandseafood - Killer Shrimp

Fishandseafood - Killer Shrimp
Killer Shrimp 2 tbsps fresh or dried rosemary 2 tsps thyme 1 tsp black pepper 2 cloves garlic, peeled and chopped 1/2 tsp fennel seed 1 tsp celery seed 1 tsp crushed red pepper 2 qts clam broth** (if making with chicken, use chicken broth) 3 ozs tomato paste 1 stick butter shrimp French bread Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot. Simmer for
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Jambalaya By Dodger Fishandseafood - Shrimp - Jambalaya By Dodger

Fishandseafood - Shrimp -  Jambalaya By Dodger
2 cups Uncle Bens converted rice (uncooked) 1 stick butter 1/2 bunch celery 1 bunch green onions 2 big onions 1 green bell pepper 1 (10 1/2 oz.) can French Onion soup 2 cups chicken broth 2 cups beef broth 1 lb. pork sausage ( sausage should be smoked. Not in casings, also the best is some type of andoulie. Savoie or Hickory Farms might be your best bet.) 1 lb. dark meat chicken with bone in 1 lb. of peeled shrimp (you don't need this but shrimp is so cheap down here we just throw it in) 2 Tbs. tomato
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT