Recipe Categories
Seafood
Shrimp Casseroles

Lynn's Shrimp Rice Almond Casserole

 1 package Long Grain and Wild Rice mix*, cooked according to package directions
 5 tablespoons butter, divided
 4 green onions, chopped
 ½ green bell pepper, chopped
 1 teaspoon minced garlic
 1 pound peeled and deveined shrimp
 3 tablespoons flour**
 1 14-ounce can reduced sodium chicken broth**
 ½ cup whipping cream**
 2 tablespoons dry sherry
 1 5-ounce can water chestnuts, drained and chopped
 1 cup shredded Cheddar cheese
 1 cup shredded Swiss cheese
 Salt, pepper and freshly grated nutmeg, to taste
 1 cup dry breadcrumbs
 ½ cup slivered almonds

 Preheat oven to 350 degrees. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the green onions, bell pepper and garlic and sauté until soft, about 3 minutes. Add the shrimp and sauté until almost cooked, 1 to 2 minutes. Set aside.

 Melt remaining 3 tablespoons butter in a saucepan over medium heat. Add the flour and whisk until well combined. Whisk in the chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes.

 Place the cooked rice in a large mixing bowl. Add the shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with the salt, pepper and nutmeg. Pour into a 3-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle with the breadcrumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly.

Makes 6 servings.