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Print this Recipe    Dill Shrimp

Buffet Party Dill and Almond Shrimp Casserole
(Yield 12 or more servings)

4 lbs. cooked shelled shrimp (or sauteed fish esp. salmon)
4 cans cream of condensed mushroom soup
3 cups light cream
1 tsp salt
1/3 cup crushed dill seeds
2 cups slivered almonds toasted in 3 Tbs. butter or olive oil
8 cups raw instant rice
2 quarts water for rice
1 stick butter for rice
2 tsp salt for rice

Prepare rice. Bring water, butter and salt to a boil. Stir in rice,
cover tightly and remove from heat and set aside.

Heat soup with cream, salt and dill seed over low heat, stirring
until smooth and well heated. When ready to serve, add cooked shrimp
or salmon (that had been sauteed with the butter and almonds) and
keep warm until ready to serve.

To serve: Serve heated shrimp ( or salmon ) along with cooked rice.
If desired a separate dish of sauteed almonds could be used for
garnish instead of mixing in with the shrimp or salmon. Note:
recipe can be easily halved or quartered if desired.


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