Shrimp Casserole

Category

Who:	Nancy McAllister, Cayucos
Ingredients:	cooked shrimp 1T lemon juice 3T salad oil 3/4 C raw rice 2T butter 1/4 C minced green pepper 1/4 C minced onion 1t salt 1/8t pepper, mace and cayenne 1 can tomato soup 1 C heavy cream 1/2 cup slivered almonds 1/2 cup sherry wine fresh mushrooms - sauteed paprika
Directions:	Set oven to 350 and cook for 40 minutes or until hot. Place shrimp in 9 by 13 inch casserole dish. Sprinkle with lemon and oil. Cook rice - chill all. sautee pepper, onion and mushrooms 5 minutes in butter. Drain. Add to shrimp. Add the rest, except 1/4 cup of nuts and paprika. Top casserole with leftover nuts and paprika.
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