
LOCATION: Recipes >> Casserole Recipes >> Dill Shrimp
 |
 |
 |
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.
|
 |
 |
  |
 |
 |
 |
 |

Recipe Reviews:
How does this recipe taste?
Average Ratings:
Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|