Ingredients Jump to Instructions ↓

  1. 1 pound frozen shrimp, thawed, shelled and deveined or fresh raw shrimp, shelled and deveined

  2. 1 tablespoon lemon juice

  3. 3 tablespoon vegetable oil

  4. 3/4 cup regular rice, uncooked

  5. 1/4 cup finely chopped green bell pepper

  6. 1/4 cup finely chopped onions

  7. 1/4 cup margarine or butter, divided

  8. 1 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1/8 teaspoon mace

  11. Dash cayenne

  12. 1 can (10 1/2 oz. can) condensed tomato soup, undiluted

  13. 1/4 cup water

  14. 1 cup whipping cream

  15. 1/4 cup sherry

  16. 1/2 cup slivered almonds, divided

  17. 2 cups Kellogg's Corn Flakes cereal (crushed to 1/2 cup)

  18. or 1/2 cup Kellogg's Corn Flake Crumbs

Instructions Jump to Ingredients ↑

  1. Cook shrimp in boiling, salted water for 5 minutes. Rinse with cold water anddrain. Cut shrimp in half lengthwise. Sprinkle with lemon juice and vegetable oil.

  2. Reserve 8 halves for garnish.

  3. Cook rice according to package directions. Set aside.

  4. In small fry pan, saute green pepper and onions in 2 tablespoons of the margarine. Combine vegetables, rice, seasonings, soup, water, cream, sherry, 1/4 cup almonds and shrimp in medium mixing bowl. Mix lightly. Place in shallow2-quart casserole dish coated with cooking spray.

  5. Bake at 350 F about 20 minutes.

  6. Combine the remaining 2 tablespoons margarine and KELLOGG'S CORN FLAKES cereal in small mixing bowl. Mix in remaining almonds and reservedshrimp. Remove casserole from oven. Top with crumbs mixture. Return to oven and bake 15 minutes longer or until mixture is bubbly and crumbs are slightly browned.

  7. Note Mace can be replaced with ground nutmeg.


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