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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
4 cans cream of mushroom soup
3 cups light cream
1 tsp salt
1/3 cup crushed dill seeds
4 lb cooked, shelled shrimp
2 cups slivered almonds, toasted in 3 tbsp butter or olive oil
Rice
8 cups raw instant rice
2 quarts water
1/2 cup butter
2 tsp salt
Prepare the rice: Bring water, butter and salt to a boil. Stir in rice, cover tightly and remove from heat; set aside.
Heat the first 4 ingredients over low heat, stirring until smooth and well heated. When ready to serve, add cooked shrimp and keep warm until ready to serve. Serve heated shrimp along with side the rice and sprinkle with the almonds. Serves 12
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ALMOND AND DILL SHRIMP BUFFET PARTY CASSEROLE
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
4 cans cream of mushroom soup
3 cups light cream
1 tsp salt
1/3 cup crushed dill seeds
4 lb cooked, shelled shrimp
2 cups slivered almonds, toasted in 3 tbsp butter or olive oil
Rice
8 cups raw instant rice
2 quarts water
1/2 cup butter
2 tsp salt
Prepare the rice: Bring water, butter and salt to a boil. Stir in rice, cover tightly and remove from heat; set aside.
Heat the first 4 ingredients over low heat, stirring until smooth and well heated. When ready to serve, add cooked shrimp and keep warm until ready to serve. Serve heated shrimp along with side the rice and sprinkle with the almonds. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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