Jenny's Little Shrimp Casserole

Recipe Ingredients

9 cups	2133ml	Water
3 lbs	1362g / 48oz	Unpeeled medium fresh shrimp
1 tablespoon	15ml	Lemon juice
1/2 cup	73g / 2.6oz	Chopped green pepper
1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Butter or margarine - melted
1		Cream of celery soup - (10 3/4 oz) - undiluted
1 cup	237ml	Half-and-half
1/4 cup	59ml	Dry sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
3 cups	480g / 16oz	Cooked rice
		Paprika - to taste
		Fresh parsely sprigs - for garnish

Recipe Instructions

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 degrees for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.

This recipe yields 6 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

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