Shrimp-Rice Marguerite

Serves: 5
Total Calories: 906


4 pounds shrimp, cooked, cleaned
3 tablespoons lemon juice
5 tablespoons oil
1/2 cup minced onion
1/2 cup chopped green pepper
3 - 4 tablespoons butter
1 1/2 cups raw rice, cooked as directed
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon mace
dash of cayenne pepper
2 (10 3/4-ounce) cans condensed tomato soup
2 cups heavy cream
1 cup slivered almonds, divided
1 cup sherry


Marinate shrimp in lemon juice and oil for 2 hours. Drain. Sauté onion and green pepper in butter; add all ingredients except 1/4 cup almonds, and sprinkle with paprika. Bake at 350° approximately 45 minutes until bubbly.

Note: This dish is best if made and let stand overnight or 12 hours before baking, for flavors to blend.

Nutritional Facts:

Serves: 5
Total Calories: 906
Calories from Fat: 517

This Shrimp-Rice Marguerite recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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