Shrimp Casseole Harpin Posted (2013-03-19)
it's much more red than this picture
Let's just address two things immediately:
1) I know, I am not a food photographer. That is why most of the food I post on here looks the same colour. I swear, it's actually quite varied!
2) Yes, I like dishes that involve shrimp and rice. Shrimp was on sale all this week at the G store... so naturally I will be making a lot of shrimp based things. And rice, well, as Mitch Hedberg said, rice is good when you're hungry and want to eat two thousand of something!
That aside, last night I made one of my standby favourites. This comes from some ancient cookbook of my mother's and it's absolutely delicious. If you get the shrimp on sale like a boss, then it's pretty cheap too!
I'm not sure I even have the recipe written down anymore - in a nutshell, here's what you do:
- Cook 3/4 to 1 cup white rice according to package directions; drain off any extra water when done or let it absorb.
- Melt 2 tbsp butter and cook 1/4 cup of diced green pepper and 1/4 cup diced onion until soft, about 5 mins.
- In a pot of boiling water, cook 2 lbs large thawed, peeled, deveined shrimp until they curl up in a ball and turn pink. The recipe always said this took 5 minutes but if your water is actually boiling and your shrimp are actually thawed, it'll probably take less than 60 seconds. It's not the end of the world if you over-cook the shrimp but they'll just be tougher.
- Combine the results of the above in a large bowl. Add 1 can of tomato soup, 1/2 cup dry sherry, 1/2 cup heavy cream, 1 tbsp lemon juice, pepper, 1/4 tsp tabasco sauce (you won't taste the heat - if you want heat, add more). Mix all of that nice and good.
- In a greased baking dish, pour in your mixture, then bake at 350F for an hour. DONE
It takes a bit of doing to get started and THEN you have to wait an hour which is a pain, but you'll have time to do all your dishes and walk the dog before it's done! Enjoy!