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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Rice casserole Recipe

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This recipe for Shrimp and Rice casserole is from Cooking With Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shrimp, cooked and deveined
1/2 stick butter
4 green onions, tops and bottoms,chopped
3 rib celery, diced
1 small green pepper, diced
1 c. Uncle Ben's Long Grain and Wild Rice, cooked
2 cans cream of celery soup
1 c. Hellman's mayonnaise
2 oz. jar pimentos, chopped
5 oz. can water chestnuts, sliced
1 c. buttered bread crumbs (mix a little melted butter with the crumbs and toss until well mixed)
Directions:
Directions:
In a saucepan saute the onions, celery and green pepper until soft. Combine the remaining ingredients, except the bread crumbs, and mix until well blended. Add the onion mixture and transfer to a lightly greased casserole dish. Top with the bread crumbs and bake at 350º for 30 minutes or until bubbly. Serves 6-8.
Personal Notes:
Personal Notes:
Pine Needle luncheon 5/10/94 BML

 

 

 

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